Starters are used to obtain sourdough with the desired characteristics for baking thanks to a careful choice of species and strains (usually a combination of yeast and bacteria). Lesaffre’s expertise in the field allows it to assist the baker in the choice of substrates and when fermenting sourdough.

Sourdough starters can be used in many applications: specialty bread, sandwich bread, brioche, Viennese pastries

Key Technical Benefits

• Sourdough prepared from a starter brings the same advantages as a spontaneous sourdough: it improves the taste, the texture of the crumb and prolongs the freshness of the finished products.
• The Livendo starter starter allows you to prepare a sourdough quickly and safely.