Raise your bread to the next level


Nutritional Benefits of Sourdough breads

Working together to better nourish and protect the planet

Fermentation is a natural and essential transformation process where yeast and bacteria work in synergy. In addition to flavor, texture and shelf life, bread microbiota (yeast and lactic bacteria) reveals the nutritional qualities of flours, especially wholemeal flours.

Thanks to an extensive scientific literature research conducted at Lesaffre, 3 main nutritional benefits of sourdough fermented breads have been enlightened (under specific conditions: recipe, process parameters):

Good, as good bread!

As expert in fermentation, Lesaffre’s research is focused to decrypt the best combinations between bread microbiota, recipe, and fermentation parameters to definitely anchor bread in the daily diets in our societies.

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