Soaking, natural ripening processes and a special taste - these are the advantages of a wheat sourdough. The fermentation of flours succeeds with selected DIOStart cultures.
Focus on the later dough: should it be soft and malleable, stable and machine-accessible, perhaps with improved fermentation tolerance? Would you like to bake breads without yeast?
Focus on the taste: Do you prefer the wheatsour mild-fruity or mild-aromatic?
Focus on technology: Should your wheat duration simply be creamy-mild or rather loosened to support the yeast?
Whatever you choose, you are guaranteed to get pastry flavor for your incomparable bread assortment.