Dry Cultured Wheat Flour

Dry cultured wheat flour is made by fermenting wheat flour with specific starter cultures, typically lactic acid bacteria. This process alters the flour's properties, often making it more acidic and developing a distinct flavor. It is then dried for use as an ingredient.

Manufacturers use dry cultured wheat flour as a natural leavening agent and flavor enhancer, particularly in baked goods like bread and pastries. It can contribute to a slightly tangy taste and improved texture in products such as sandwiches, croissants, and cinnamon rolls.

In the US, dry cultured wheat flour is generally recognized as safe (GRAS) by the FDA for its intended use. It is a common food ingredient with no widely reported adverse health effects at typical consumption levels. International bodies like JECFA and EFSA have evaluated similar fermented ingredients, but specific evaluations for dry cultured wheat flour may vary.