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”