Sourdough are produced by fermentation of grain flour with special kinds of Lactobacillus and yeast. These processes formed the volatile aromas that give balanced flavors of baked goods. These products are naturally preserved by the addition of salt and vinegar, without heating and without adding preservatives. Liquid sourdough are used in the production of wheat, rye and mixed grain bread.
Bakery products stand out for freshness, structure middle, crunchy crust, typical aroma and taste.
Dosages are flexible depending on the requirements: