Sourdough Culture, making sourdough bread at home Use approximately 1/4 of a gram of culture to make 1 kg of pre-dough.

Feed a sourdough mother or predough and keep it alive for months or even years. Start a new predough whenever you want.

Use different types of flour to enhance your sourdough making.

This Sourdough Starter Culture is a mixture of multiple strains of bacteria, which together ensure a uniform and controlled production of sourdough for the preparation of bread.

Consists Of:

• Five Lactobacillus strains Leuconostoc mesenteroides
• Two Pediococcus strains

Contains:

• Maltodextrin Free from: Gluten, peanut, sesame, eggs, celery, mustard, fish or shellfish, sulphites, lupine, soy, and is GMO Free.

Includes:

• 20 dose sachet of culture
• A sterile storage jar

Usage: The sachet includes approximately 5 grams of freeze-dried, powdered culture. 1/4 gram of culture is enough to make 1 kg of pre-dough