For nine years I bake bread almost every day for my family in the breadmaker. For Sourdough breads I suppose depending on the recipe liquid or dried sourdough or yeast extract. I've tried various baking ingredients over the years and attack always happy back to the liquid leaven of Seitenbacher. The baking results has never disappointed me in terms of taste and texture. Without yeast or baking ferment as an additional leavening agent, the product does not come out and the results will, of course always with the quality and the temperature of the other ingredients from. If me about 1000 loaves are managed with Seitenbacher sourdough, went maybe something wrong with the other reviewers.
