Wheat durum sourdough, dehydrated and devitalized, that provides a characteristic flavor, with slightly buttery notes. It is suggested for breads where a bright crumb is desired.

Dehydrated and devitalized sourdough, made with organic whole wheat flour. This product is suggested for organic wholemeal rustic breads.

Devitalized and dehydrated sourdough made of Camp Rémy wheat, with buttery flavor and low acidity. This product is suggested for breads with bright crumb, such as baguette, sandwich bread, and ciabatta.

Dehydrated and devitalized sourdough, made with a blend of Camp Rémy and buckwheat. It provides grayish crumb for campagne and other rustic breads, and perfectly matches with dry fruits.

Wheat germ sourdough, dehydrated and devitalized, that provides remarkable aroma. This product is suggested for rustic breads with either bright or darker crumb.

Toasted wheat germ sourdough, dehydrated and devitalized, that provides remarkable toasted aroma. This product can be used to make breads with either bright or darker crumb.

Buckwheat sourdough, dehydrated and devitalized, with acid flavor. This product provides grayish crumb for campagne and other rustic breads. It is a perfect match for breads with added raisins and dry fruits.

Rye sourdough, dehydrated and devitalized, with acid flavor and very pronounced aroma. This product is suggested for breads with darker crumb, such as campagne and other rustic breads.

Organic spelt flour sourdough, dehydrated and devitalized, with a distinct flavor and a nut-like flavor. This product is suggested for organic rustic breads, such as baguettes and Italian breads.