Wheat sourdoughs based on the DIOStart wheat fruit culture have a wonderful fruity-aromatic note and are mildly acidified. The culture DIOStart wheat fruit is milder than wheat StartGut®-Bio Bologna, which allows you to increase the addition to the dough. For more yeast activity and shelf life of the baked goods.
DIOStart - wheat fruit: A mild fermentation for higher pastry volume, a stronger fermentation for more flavor and aroma. With DIOStart - wheat fruit the sourdough is still flowable.