Wheat sourdough in powder for for French, Italian and San Francisco sourdough breads
Medea is a toasted dried wheat sourdough with a strong wheat taste. It is ideal to obtain the typical San Francisco bread flavour. It is used for bread applications, such s whole meal bread and multigrain breads and also sweet dough applications such as brioche, viennoiserie, Danish.
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 Sanfranciscensis
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