Dried Sour Dough

Dried sourdough is a dehydrated starter culture used to make leavened bread. It contains a mixture of wild yeasts and lactic acid bacteria, typically cultivated from flour and water. The dried form is shelf-stable and allows bakers to easily incorporate sourdough characteristics without maintaining a live starter.

Manufacturers use dried sourdough primarily as a leavening agent and for its distinct tangy flavor in baked goods. It's commonly found in breads, rolls, and sometimes in crackers or other savory snacks where a sourdough taste is desired.

Dried sourdough is generally recognized as safe (GRAS) by the FDA for use in food. The fermentation process involved in creating sourdough can increase the bioavailability of some nutrients and may produce beneficial compounds. International bodies like JECFA have evaluated similar fermented products. Evidence does not suggest adverse health effects from typical consumption.