Deactivated and dehydrated wheat sourdough

A classic fermentation product, essential for making common and special breads, but also for bakery products such as bagels, pita bread or even pizza dough. The deactivated and dehydrated wheat sourdoughs* of GMD are made with a minimum of 72 hours of fermentation.It is a slow production which allows to obtain a perfect balance between acidity and intense aromas.The sourdoughs do not contain a fermentation starter.Recommended dosage: 0.5% to 5%.

*Sourdough deactivated does not allow the name “sourdough bread”