Deactivated and dehydrated rye sourdough

An essential fermentation product for making common and special breads, but also for finer bakery products such as bagels, pita bread or even pizza dough. GMD’s deactivated and dehydrated rye sourdoughs* 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”