Wheat sourdoughs are processed in many countries for typical baked goods. Some are presented in the following.
Table 9.10: Example for liquid wheat sourdough
Table 9.11: Example for levain
Table 9.12: Example for San Francisco sourdough
Table 9.13: Example for lievito madre
In work procedures of bakeries, the processing of wheat sourdoughs with the same results is not always possible. To nevertheless be able to make use of the advantages of wheat sourdoughs, dried wheat sourdoughs such as IREKS-WEIZENSAUER are employed.