Dried Wheat Sour Dough
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What it is
Dried wheat sourdough is a leavening agent made from a starter culture of wheat flour and water. This starter is fermented by wild yeasts and bacteria, then dried for preservation and ease of use. It is rehydrated and used to make bread and other baked goods, providing a characteristic tangy flavor and chewy texture.
Why it's used
Manufacturers use dried wheat sourdough to leaven baked goods, adding a distinct sour flavor and improving texture. It is commonly found in breads, biscuits, pizza dough, and other baked items where a traditional sourdough taste is desired.
Health notes
Dried wheat sourdough is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of probiotics and can improve the digestibility of grains. International bodies like JECFA have evaluated sourdough cultures. Evidence on the specific health impacts of dried sourdough at typical consumption levels is still developing.
Allergen info
Dried wheat sourdough is derived from wheat, which is one of the 9 FDA major allergens. It contains gluten.