Sourdough

Sourdough

Historically, sourdough was the very first ferment used in the production of bread. It comes from a blend of flour and water, in which the metabolic activity of a mixed population of lactobacilli and yeasts is at work, either by spontaneous fermentation (“natural” sourdough) or through fermentation initiated by a starter culture, with or without refreshment.

The positive image that consumers have of sourdough has led us to develop a range of products that combine ease-of-use, consistency of flavor and diversity of applications. After a first generation of products in the form of starters for sourdough, today ready-to-use sourdoughs and devitalized sourdough have been added to round out our range.

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Active Sourdough

Livendo live active sourdough

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 characteristic unique to sourdough-based bakery goods.

Characteristics

 

Form: Liquid

Packaging: Livendo live active sourdough is available in 5kg bidons as well as 300 kg and 1000kg containers.

Benefits

 

Livendo live active sourdough increases productivity by avoiding the need for refreshment, as well as possible deviations caused by external contamination by undesirable microorganisms.

As a genuine acidifying fermentation agent, Livendo live active sourdough helps the dough to rise and gives the finished product the unique aromatic characteristics so typical of “sourdough” bread-making.

Livendo live active sourdough
gives baking professionals free rein to enhance the flavors of traditional breads, specialty breads, Viennese baked goods and many others: baguettes, rye bread, sandwich bread, ciabatta, pizza, traditional French sourdough bread, and more.

Shelf-life

 

Tip: Livendo rye and durum sourdough creams are also suitable for use in Kastalia distributors

Livendo sourdough starters

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 the baker from having to refresh a spontaneous sourdough developed using traditional methods.

Characteristics

 

Form: Liquid

Packaging: Livendo sourdough starters are available in bags 100x100g or 20 × 5 of 10g

Benefits

 

Livendo sourdough starter presents the same benefits as a spontaneous sourdough: it improves the texture of the crumb and the overall taste of the bread, as well as helping finished products to stay fresher for longer.

The sensory profiles of the finished sourdough breads will differ greatly, depending on the choice of the Livendo sourdough starter. Furthermore, baking professionals are free to adjust their production and ratios of organic (lactic and acetic) acids by playing with temperature, hydration, flour type and the maturation time of the final dough.

As a result, Livendo sourdough starters can be used in a wide variety of quality baked goods. They allow for a large number of applications: specialty breads, sandwich bread, brioche, Viennese baked goods, and more.

Shelf-life

 

Livendo sourdough starter can be stored at -18 ° C

Inactive Sourdough

Livendo sourdough-based solutions

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.

Livendo devitalized sourdough

Devitalized sourdough, produced from fermented flours (wheat, rye, spelt, etc.), requires no preparation and can be incorporated directly into the mixer. It gives the finished product a distinct aroma unique to the fermented cereal. It is used in all kinds of bread-making processes.

Our sensory analysis lab has been at the forefront of sourdough bread research for many years, enabling Lesaffre to develop a sensory map of its range of devitalized sourdoughs. This has made it possible to diversify flavor intensity, texture, crumb color and bread conservation time.

Characteristics

 

Form: dehydrated

Packaging: Livendo devitalized dried sourdough is available in 10kg bags.

Benefits

 

These fermented flours are suitable for any type of bread-making process (low fermentation, controlled fermentation, direct or frozen).

Without fermentation power, devitalized sourdoughs are used for their strong aromatic properties and are added directly during mixing , at doses ranging from 1% to 4%.

Shelf-life

 

Devitalized sourdough has a long shelf-life and makes it quick and easy to customize baked goods, including certified organic products.