Rye Predough
Bread Fermentation (Weekly Sourdough)
Wheat Sour
The AromaStück®
StartGut® Rye Sourdough Bio
StartGut® Bread Fermentation Bio
StartGut® Spelt Sourdough Bio
StartGut® Wheat Sourdough Bio
StartGut® AromaStück® Bio
StartGut® Specifications

StartGut® for Defined Wheat Sourdough Bio

Further Issues
Proceeding Wheat Bio


Jens Stadtländer
Strictly selected micro-organisms with long durability as well as a very easy handling of the IsernHaeger bio-wheat StartGut® guarantee the excellent taste of your wheat pastries.
In addition to that, the freshness and the durability will significantly be increased by wheat sourdough.

With many pastries it is possible to reduce or even to avoid bakery improvers.

Smaller quantities can comfortably be added manually without any machines.

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