Dear @LidlGB, is the ‘fermented wheat flour’ you add to your products just a sourdough starter culture that makes the dough rise, or flour cultured using specific bacteria that generate propionic acid, which you add as a 'clean label' preservative to extend shelf life? We wrote to ask you a couple of times back in August and September but you didn’t respond. Would you like to answer our question here? Thanks, the Real Bread Campaign. -- We found 'fermented wheat flour' listed in products sold un