Starters are formed from a combination of pure and carefully selected strains of lactic acid bacteria and yeast. They are used to produce highly developed acids and aromas in dough.
Starter use saves from having to refresh a spontaneous sourdough developed using traditional methods.
Live sourdough is produced from the natural fermentation of cereal flour obtained from organic farming.
Ready-to-use in liquid form, live sourdough enables bakers to avoid the sourdough preparation phase. It allows dough to rise and gives the finished product a distinct aromatic typicity special to sourdough-based bakery goods.
Devitalized sourdough, produced from fermented flour (wheat, rye, spelt, etc.), requires no preparation and can be incorporated directly into the mixer.
It gives the finished product a distinct aromatic typicity special to fermented cereal. It is used in all kinds of bread-making processes.
Thanks to its expertise in sensory analysis, Lesaffre has developed sourdough-based formulations with malt, organic acids, spices, etc.
These preparations are used to extend and vary the range of aromatic profiles in bakery goods. They are directly incorporated into the mixer to give the finished product a unique flavour and colour.
to make the range more legible
Today, making tasty bread is an art cultivated by widely varying means.
These include yeasts and sourdoughs, the prime tools for ensuring diversification of aromatic profiles.
With Lesaffre’s white paper, entitled “Taste”, discover how to vary tastes, the number-one trend for all bakers.
