I bought the leaven to grow again a "starter" for my bread. What Seitenbacher namely not write that if you are anmischt 1.5 kg dough and then 500 grams of "old" sourdough added, the dough rises by itself, you just immediately after kneading immediately provide 500 g in the refrigerator. But what makes me extremely suspicious, can be found on the packaging no indication of the ingredients. My starter in a tightly sealed box holds a maximum of 2 weeks, then the bad. Therefore pack specifying one must ever ask aloud the question like a living yeast culture according to. Holds two?
