Dried sourdoughs are made from active sourdoughs. The aim with this sourdough method is to obtain the most aromatic sourdoughs possible. The withdrawal of water can take place by means of various technologies, such as spray drying, roller drying and vacuum and freeze drying.
Dried sourdoughs are often used in a combined dough method as, as standard products with constant degrees of acidity, they can balance out possible fluctuations of sourdough processes normally used in companies. In addition to the baking and technological function of sourdoughs, mainly the influence on the aroma and taste is nowadays to the forefront. Due to the great number of dried sourdoughs available on the market today, bakers can stand out from the crowd as regards the standard taste of bread.