The traditional sourdough process is a complex synergy between lactic acid bacteria and yeast. The initial start to any sour is the development of the Mother or Chef. Wheat and rye flour grains are mixed with water and left to ferment. Several stages are made until the ready to use sour is matured. This process can take anywhere from 6 to 12 days. Good bread is made by this technique but success is elusive. The finished sour must be refreshed daily to feed the organisms. Disruption of the schedule or sudden climatic changes can destroy the balance, usually with disastrous results.
The LALVAIN du jour® baking starters produce a finished sour in less than 24 hours. The results never change and no refreshing is needed.
| TIMEFRAME IN DAYS | |||||
| TRADITIONAL sour | CHEF | SOUR | DOUGH | ||
| LALVAIN du jour® sour |
SOUR | DOUGH | |||
The LALVAIN du jour® Sourdough process
To prepare a perfect sour, follow our experts advices and read our Sour recipe and tips section…