Sourdough can be used for many types of baked goods. Among other things, sourdough ensures better moisture retention of the dough, making it easier to work with. The moisture in the dough also binds valuable minerals in it, slowing down the rate that your bread moulds. Sourdough bread is easier to digest, tastes better and stays fresh much longer than types of bread.

• Acidity degree: 38-42
• Suitable for: baked goods