Sourdough is a traditional technology that improves the quality of baked goods, makes them rise with a wide range of flours and has a positive influence on the final product, improves the consistency, the shelf-life, the taste, but above all the functional and nutritional characteristics of the product.

It exerts a positive influence on the final product, improves the consistency, shelf-life, taste but above all, the functional and nutritional characteristics of the product.

Lactic acid bacteria and yeasts play the most important part in the leavening process.

There are many microbial communities involved in the natural leavening process, including:

• Saccharomyces cerevisiae
• Candida carpophila
• Hyphopicchia pseudoburtonii
• Torulaspora delbrueckii
• Kazachstania humilis
• Kazachstania bulderi
• Kazachstania saulgeensis
• Kazachstania unispora
• Rhodotorula mucilaginosa

Sourdough studies