Sourdough Starter

Sourdough Starter

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. So to secure the same sourdough characteristics every time starting sour dough it´s prefer to used sour dough starter.

Sourdough prepared from a starter provides the same benefits as ‘spontaneous’ sourdough: it improves the taste, the texture of the crumb and prolongs the freshness of the finished products.

 

Discover our LIVENDO sourdoughs for artisan bakers

LV2-2015V2-LIVENDOCard-100x210-ENG-2

Livendo® LV1 Sour dough starter (wheat)

Live and active sour dough starter based on wheat.

CHARACTERISTICS

Form: Vermicell form

Packaging: (60x100g)

BENEFITS
  • Stable bacterial culture every time
  • Live and active
  • Rich aromatic taste
SHELF-LIFE
  • 24 months
  • Recommended storage temperature -18 °C.
LV2-2015V2-LIVENDOCard-100x210-ENG-2

Livendo® LV2 Sour dough starter (durumwheat) BIO

Live and active sour dough starter based on durumwheat. BIO

CHARACTERISTICS

Form: Vermicell form

Packaging: (60x100g)

BENEFITS
  • BIO
  • Stable bacterial culture every time
  • Live and active
  • Rich aromatic taste
SHELF-LIFE
  • 18 months
  • Recommended storage temperature :
    +2 to +6 °C.
LV4-2015V2-LIVENDOCard-100x210-ENG-2

Livendo® LV4 Sour dough starter (durumwheat) BIO

Live and active sour dough starter based on durumwheat. BIO

CHARACTERISTICS

Form: Vermicell form

Packaging: (60x100g)

BENEFITS
  • BIO
  • Stable bacterial culture every time
  • Live and active
  • Rich aromatic taste
SHELF-LIFE
  • 18 months
  • Recommended storage temperature :
    +2 to +6 °C.