A traditional sponge and dough flavour profile, enhancing a freshly baked bread
flavour. The sponge & dough method gives a nice fruity and yeasty flavour to the
bread. These aromatic compounds are produced during the alcohol fermentation of
the yeast. Liquid format. Clean(er) Label.
Located in our Center for Bread Flavour in Sankt-Vith, Belgium, the Sourdough Library gathers a unique collection of sourdoughs from all over the world, each with its own distinct charecteristics.
Located in St. Vith, Belgium, the Center For Bread Flavour gives customers, scientists and Puratos employees the chance to share their passion for bread and best practice in achieving perfect flavours. It is also home to our famous Sourdough Library.