Sapore Medea Sourdough

Sapore Medea is ready to use as part of your sourdough recipes, bringing bursts of tangy sour notes. It brings a bold, acidic burst of flavor to your sourdough bread. Inactive and also in powder form, Sapore Medea guarantees consistent great taste at low dosage, making it the perfect choice to add your signature taste in white bread particular.

  • Perfect for bringing a bold, acidic burst to your white breads
  • Easy to use in powder form
  • Ready to add to your recipe

The origin of San Francisco sourdough goes back to the Californian gold Rush of 1849. Some of the french immigrants who came seeking their fortune started to make bread.With their long experience working with sourdoughs in France, but under the influence of local airborne micro organisms, they made a sponge dough which became the San Francisco Sourdough bread.It is a white bread characterized by a pronounced sourness so much so that the dominant strain of lactobacillus in sourdough started was named Lactobacillus Sanfranciscensis

Customer advantages

  • Unique Bakery Flavour

Consumer advantages

  • Great Taste

View full description

Sapore Medea is ready to use as part of your sourdough recipes, bringing bursts of tangy sour notes. It brings a bold, acidic burst of flavor to your sourdough bread. Inactive and also in powder form, Sapore Medea guarantees consistent great taste at low dosage, making it the perfect choice to add your signature taste in white bread particular.

  • Perfect for bringing a bold, acidic burst to your white breads
  • Easy to use in powder form
  • Ready to add to your recipe

The origin of San Francisco sourdough goes back to the Californian gold Rush of 1849. Some of the french immigrants who came seeking their fortune started to make bread.With their long experience working with sourdoughs in France, but under the influence of local airborne micro organisms, they made a sponge dough which became the San Francisco Sourdough bread.It is a white bread characterized by a pronounced sourness so much so that the dominant strain of lactobacillus in sourdough started was named Lactobacillus Sanfranciscensis

Customer advantages

  • Unique Bakery Flavour

Consumer advantages

  • Great Taste

View full description

Contact us

Looking to contact one of our local Puratos representatives? Get in touch!

Enquire Today!

Contact Us

Industrial Bakery Competence Center

The IBCCs provide customers with the facilities and tools to develop specific bakery finished goods, and to research and test new applications before starting production.

Industrial Bakery Competence Center

All Services