In th is work the technology and the microflora composition of 7 wheat sourdoughs withdrawn from artisanal bakeries of Molise were studied. pH values detected on the samples ranged From 3.54 to 3.78. The number of lactic acid bacteria and yeasts ranged from 4.3x10(6) to 4.1x10(8) CfU/g and from 1x10(6) to 6x10(7) cFu/g respectively. About 57% of the isolated strains of Lactobacillus was hetero-fermentative with a predominance of Lb. brevis; 43% was facultatively hetero-Fermentative with a predominance oF Lb. sake. 78% of yeasts was identified as Saccharomyces cerevisiae and 22% as Candida spp.