In our tradition, sourdough is managed with a low-hydration dough (less than 50% water to flour ratio), whereas other management methods involve cream-like products with a 1:1 yeast-to-water ratio; this makes it possible to achieve high levels of acidity.

In order to preserve the product for a long time and easily market it, the industry has devised systems to dry both traditional sourdough and liquid sourdough (cream): the result is a flour-like product with a moisture content of less than 10%

Rediscover the pleasure of sourdough leavening to create natural and more digestible foods, without adding ingredients that are harmful to our health, and capable of keeping fresh for a long time.