Tasting variety:
Sourdough

Sourdough has already been used for the preparation of bread for thousands of years. It causes the bread to become light and digestible.

Depending on the method of production, the sourdough provides a mildly aromatic or a strongly aromatic bread taste.

If sourdoughs are made using the three-stage method, they have a balanced ratio of lactic and acetic acid and, in this way, contribute decisively towards an optimum bread quality.

For this reason, the sourdoughs from the IREKS sourdough plant are made using this traditional process.

Recipe Berlin country-style bread