Deactivated and dehydrated wheat germ sourdough

Thanks to its unique baking expertise, Grands Moulins de Paris has been producing deactivated and dehydrated sourdoughs for over 50 years using a traditional baking method. The raw materials are carefully selected to ensure quality and traceability. Without a fermentation starter, they are produced slowly to achieve a perfect balance between acidity, aromatic intensity, and toasted notes, which gives them their distinctiveness. Grands Moulins de Paris wheat germ sourdough is a deactivated and dehydrated sourdough that imparts toasted and cooked notes, making it perfect for savory applications. It easily integrates into all applications (breads, pastries, pizzas, crackers...) with a recommended dosage between 1 and 5%. Available in 25 kg and 5 kg bags.