Discover Lesaffre baking surdough brand

Live active sourdough

Live active sourdough

The needs of consumers today can be expressed as the pursuit of new flavors and optimized bread conservation times. In this context of taste cultivation in bread-making, there is a place for live active sourdough in any bakery.
The microbial flora of bread-making sourdoughs is the product of natural selection within the flour’s initial flora, which is itself dependent on a multitude of factors: culture and wheat storage conditions (temperature and humidity), flour characteristics (type and treatment) and environmental factors (acidity, water, temperature, etc.).
Maintaining the sourdough’s fermenting power and conserving its sensory qualities are some of the issues that inspired Lesaffre to launch the first ever ready-to-use living liquid sourdough with guaranteed biomass.

Ready-to-use living liquid sourdough

Our ready-to-use living active sourdough is obtained through the natural fermentation of grain meal. Its liquid form makes it easy to work in directly during kneading, in a proportion of 5% to 20% of the total flour weight. It presents many different advantages :

  • It 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, it helps the dough to rise and gives the finished product the unique aromatic characteristics so typical of “sourdough” bread-making.
  • It 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.

The advantages of guaranteed biomass certification

Today, it is important to clearly differentiate between ready-to-use sourdoughs with variable biomass and those with guaranteed biomass that can provide professionals with finished goods with sourdough properties controlled throughout the product’s shelf life.
In France, for example, ready-to-use sourdough must have a concentration of living microorganisms in excess of 1 billion per gram for bacteria and of 1 to 10 million per gram for yeasts, to guarantee the sourdough’s activity during bread-making and to obtain the unique characteristics of sourdough breads. Within this context, only a stabilized, controlled living sourdough will yield consistent results.

A patented Lesaffre formula

Living, active guaranteed-biomass sourdough enjoys high metabolic fermenting activity throughout the best-before period and performs similarly to a spontaneous sourdough (?109 bacteria/g and 107 yeasts). After conducting a thorough analysis of bread flora aging mechanisms, Lesaffre’s Research & Development teams were able to alter the maturation behavior of our sourdough. This new, patented maturation behavior extends the effective shelf life of the sourdough to up to 14 weeks (stored at 0-6°C).
In this way, the living sourdoughs developed by Lesaffre boast all of the qualities of spontaneous sourdough: a rich flavor, lactic and acetic acidity, and a typical sourdough texture.