Is sauerteigkulturen vegan?

Sauerteigkulturen, also known as sourdough cultures in English, are natural fermenting agents used to make sourdough bread. These cultures are made up of a combination of wild yeast and beneficial bacteria, which work together to create a unique flavor profile and texture in bread. The fermentation process of sourdough cultures breaks down the gluten in the dough, making it easier to digest and reducing the glycemic index of the bread. Sauerteigkulturen can also be used to create other baked goods, such as cakes and pastries, and are often favored by artisanal bakers for their ability to produce high-quality, flavorful bread with minimal ingredients.