Żurek is one of the traditional soups which are the basis of our native cuisine. It is mostly associated with Easter, but it is equally popular on every day basis, being a distinct proposal for a delicious home-made dinner. In order to ensure that it has the right taste, it is best to prepare it using natural sourdough made from ecological rye flour. Why?
Organic rye flour
For preparation of sourdough starter it is best to use ecological rye flour. Unfortunately, very often low-quality cereal products, due to invasive production process, are deprived of most nutrients and have a number of artificial dyes and preservatives. The content of chemical additives may have a direct impact on stopping the naturally occurring fermentation process during production of sourdough. If you want to be sure that your sour soup will not only have a great taste but also valuable nutrients, you should reach for ecological rye flour (read more at: https://sklep-ekohillar.pl/-ZYTNIE-c39.
Properties of organic rye flour
Flour coming from ecological farming is characterized by fully natural composition. Thanks to this we can be sure that the maximum amount of nutrients will be absorbed by our body with food. Wholemeal rye flour is primarily a source of
- easily digestible protein,
- amino acids and fatty acids,
- vitamins A, B, E and PP,
- iron, calcium and potassium.
The nutrients found in rye strengthen our body from the inside out, have a positive effect on bones and teeth, add strength and support the building of muscle mass.
Organic rye flour
Thanks to its finely ground grain, organic rye flour is perfect for preparing home-made sourdough and gives it the right consistency. It will delight with its taste as well as with the richness of beneficial ingredients. We should remember that by choosing natural ingredients of the highest quality we invest in our and our loved ones’ health and well-being. It is worth to trust the professionals!
Main photo: material from the client