6 05, 2022

The Technology of Sourdough Starters

The quality, flavor and ultimate success of your fermented breads begins with sourdough starters, or preferments. Although making a starter is simple enough, there is a complex side to sourdough technology. Sourdough (also known as levain) leavens bakery products as a clean label leavening solution for wheat and rye bread, Panettone, Colomba, Pandoro, different brioches, and [...]

8 10, 2019

Don’t Get Sour About Sourdough!

Sourdough: one of the most popular and delicious of breads! For bakers: an art form. True, it’s one of the simplest formulas—pretty much four and water. However, the baker needs to masterfully control the ingredients and process to end up with a consistent, signature flavored bread. The chemistry of sourdough Inside sourdough, microorganisms feed on the flour to produce [...]

1 11, 2018

Levain

Levain Also known as sourdough starter What is Levain? Levain is a type of preferment which matures slowly prior to its addition to bread dough. In the United States, the terms ‘sourdough’ and ‘levain’ are often used interchangeably, which is not the case in Europe. Both terms refer to a similar composition [...]

10 06, 2015

Poolish

Poolish Also known as Pâte fermentée, liquid pre-ferment or liquid sponge What is Poolish? Poolish is a highly fluid yeast-cultured dough. It’s a type of pre-ferment traditionally used in the production of French bakery products. A Poolish resembles a sponge for the sponge and dough system. The difference is Poolish is fermented [...]

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