A San Francisco type wheat sourdough in liquid form
Fidelio is a liquid wheat sourdough fermented by San Francisco sourdough bacteria and designed to improve the taste and flavour of wheat breads, Danish, brioche, San Francisco breads.
The origin of San Francisco sourdough goes back to the Californian gold Rush of 1849. Some of the french immigrants who came seeking their fortune started to make bread.
With their long experience working with sourdoughs in France, but under the influence of local airborne micro organisms, they made a sponge dough whic became the San Francisco Sourdough bread.
It is a white bread characterized by a pronounced sourness so much so that the dominant strain of lactobacillus in sourdough started was named Lactobacillus Sanfraciscensis
Water, fermented wheat flour
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Total Fat:
0.8
g |
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Of WHICH Saturated Fat:
0.2
g |
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Of WHICH Monounsaturated Fat:
0.1
g |
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Added salt:
0
mg |
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Total carbohydrates:
16
g |
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Of WHICH Dietary Fibre:
1.4
g |
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Of WHICH Total sugars:
0.5
g |
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Protein:
3.9
g |
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Fermented sprouted rye kernels infused with liquid rye sourdough. Contains whole rye kernels.
Located in St. Vith, Belgium, the Center For Bread Flavour gives customers, scientists and Puratos employees the chance to share their passion for bread and best practice in achieving perfect flavours. It is also home to our famous Sourdough Library.
