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Florapan® L62 contains a special heterofermentative lactic acid bacterial strain that has limited gas production, so there is no risk of overflowing the fermenting sourdough.It is strong, intense. It gives your bread a typical, aromatic, rather strong sourdough taste, with a balanced ratio of lactic and acetic acid.Florapan® L62 cultures are designed to make sourdough in a single simple step. Florapan® starter cultures guarantee consistent dough fermentation with a well-rounded flavor profile. The starter cultures consist of lactic acid bacteria that have been specially selected for their ability to produce natural acids and flavors. They give the finished bread a unique, balanced taste and a very good shelf life. Guaranteed consistent dough fermentation.