Ready-to-use Wheat Sourdough – Natural Acidity and Flavor for your Baked Goods

With dried wheat sourdough, you bring the flavorful depth of real sourdough to your baked goods – without long fermentation. Ideal if you need to work quickly but don't want to sacrifice flavor and natural acidity.

✓ Dried wheat sourdough – rehydrates quickly in your dough

✓ Noticeably improves taste and aroma

✓ Natural acidity strengthens the crumb and extends freshness

✓ Suitable for sweet yeast pastries, small wheat baked goods, and wheat as well as mixed wheat breads

✓ Professional quality – reliable dosage without spontaneous fermentation

Tip: For wheat breads, use 50–100 g per kg of flour, mixing it into the flour just before kneading. The acidity develops during bulk fermentation, giving you a finely porous crumb with a pronounced buttery taste.

Ingredients:
Wheat sourdough - dried

Nutritional information (per 100g):
Energy (KJ): 1,554
Fat: 1.8 g
of which saturated fatty acids: 0.4 g
Carbohydrates: 73.6 g
of which sugar: 1.4 g
Fiber: 3.0 g
Protein: 3.0 g
Salt: 0.01 g

Allergens: Wheat sourdough - dried