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Picha ya bidhaa 1

Sourdough Starter Culture

MOS Reference: Dehydrated wild yeast and lactobacillus culture for establishing a sourdough starter. Rehydrate and feed with flour and water over 5-7 days to develop a vigorous, bubbly levain. Produces naturally leavened bread with complex tangy flavor and extended shelf life from organic acids.
Kamisheni ya Mtengenezaji: 20%

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