Livendo Sourdough Starter is developed by the combination of carefully-selected types of pure lactic acid bacteria and yeast strains. These bacteria and yeasts are used to achieve highly-developed organic acids and aromas in dough. The product eliminates the need of refreshment for sourdough spontaneously developed by traditional methods. It provides many advantages such as consistent performance and replicable results.
Let the contents dissolve in water of temperature 30 to 35°C. When you obtain a balanced mixture following the incorporation of flour and water into the product, have the dough mature for 18 to 24 hours at a temperature of 30°C.
Cardboard boxes of 1 kg, 6 kg, and 10 kg.
Keep the product between -18°C ve – 25°C.
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