I started my bakery by using a sourdough starter, i currently add this sour starter to give a richest flavor to my bread, i sell my bread with sourdough as an ingredient and i add yeast to make it faster on my daily production. When i wish to bake a long fermentation and nutricious bread i just take out the yeast from the recipe and give a longet time on rising by controlling the tempeture.
Nutty and sour flavor, bubbly and gives strenght to our dough. Its really active once it is added to our bread formula.
Taste & flavour
- 100% Wheat flour
- 120% Water
- 50% Sourdough starter