This product represents a live, active culture specifically formulated to initiate and sustain the fermentation process required for traditional bread making. This culture, when combined with flour and water, cultivates beneficial yeasts and bacteria. A typical application involves consistent feeding with flour and water over several days to establish a robust, leavening agent for baking.
The resulting culture offers a number of advantages, including enhanced flavor complexity in baked goods, improved digestibility due to the breakdown of gluten and other compounds during fermentation, and the potential for increased nutrient availability. Historically, this method of bread making predates commercial yeast, offering a reliance on naturally occurring microorganisms for food production and preservation. Its use reflects a commitment to traditional methods and the utilization of natural processes.
