Live liquid sourdoughs allow bakers to omit the sourdough preparation phase by eliminating the need to "refresh the sourdough".
Proper selection of microorganisms and properly conducted fermentation guarantee that bakers will obtain products with the required characteristics. The recipe patented by Lesaffre enables the stabilization of the live sourdough, depending on the type of product, up to 14 weeks at a temperature below 10°C. This applies to both rye sourdough and usually less acidic wheat sourdough.
Thanks to the quality of selected strains, our live sourdoughs are characterized by highly acidifying fermentation properties and unusual aromatic qualities released during baking. This enables the achievement of the same results as when using a natural "sourdough".
The stability of the sourdough ensures that bakers achieve repeatable results by eliminating the development of undesirable microorganisms responsible for the spoilage of the product. The live sourdough can be used in many applications: baguettes, semi-confectionery baked goods, rye bread, sandwich bread, ciabatta, pizzas and traditional French sourdough-based bread.
The names of live liquid sourdoughs included in Lesaffre Polska's offer::
- Crème de Levain
- Live sourdough from Durum wheat (3000)
Details on them for download in the leaflet.