For more than four millennia mankind has made and eaten bread. Egyptians discovered that when grain meal was left, it became gassy and pungent.
They also found that it tasted better, had better shelflife and was easier to digest.
These early bakers relied on sourdough to produce bread. A small piece of each day's production was mixed with more mash and water allowed to sit until the next day.
It was not until Louis Pasteur discovered the role of micro organisms in fermentation that bakers started using yeast.
In many regions of the world, bakers still use sourdough to produce great bread. Controlling the sour is both difficult and elusive. Daily refreshing is essential, or the balance between organisms can be lost. Lallemand has selected bacteria and yeast and has developped a range of pure sourdough baking cultures that can yield great artisan bread - without any of the problems.
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