Producing bread with Lyoflora Starter Cultures 

 

Essentially sourdough is made with flour and water. The Sacco cultures are used to control the indigenous bacteria which might produce unwanted characteristics such as excessive sourness or fault flavours.

 

The cultures will ensure uniform and a more complex flavour development with minimal batch to batch variations. The variety of flour used influences the characteristics of the sourdough but nevertheless it is possible to make sourdough with wheat, rye and other types, or mixtures of flours. 

 

Other important parameters influencing the attributes and the activity of the cultures are time and temperature during the production of pre-dough and sourdough. The addition of sugar and salt will also influence the result.

Using sourdough in bread preparation is a three step procedure: pre-dough preparation, sourdough preparation, and bread preparation.

 

Basic guidelines

 

Using sourdough in bread preparation is a three step procedure. Normal used flour qualities may be used all through the preparation.

 

Step 1. Preparing the pre-dough

 

  • Mix flour and water in the ratio 2:1 (more solid) to 1:1 (pump-able). The more liquid the dough the faster the acid formation. The dough should be stirred from time to time.

  • Depending on required effect and type of flour the resting time for primarily wheat pre-dough should be up to 24 hours at 20-30°C. At 25°C 12-18 hours are recommendable whereas at 20°C the time should be increased.

  • For pure rye pre-dough more than 24 hours at above 37°C is recommendable.

  • The shorter the time the less sourness and flavour components are developed.

 

Step 2. Preparing the sourdough

 

  • 2 part of the pre-dough is blended with a new mixture of flour and water in the ratio 1:1. Additional baker’s yeast might be added together with salt, sugar and other ingredients. Stir the dough from time to time to prevent indigenous yeasts to develop and leave it for 4 to 6 hours at the same temperatures as used for preparing the pre-dough. The shorter the time the less sourness and flavour components are developed.

 

Step 3. Preparation the bread

 

  • For wheat breads 1-2 parts of the sourdough is applied to the bread recipe. Proofing for one hour at 30°C is normally sufficient and followed by normal baking procedure.

 

Sacco has different bread cultures that should be used with an inoculation level of 1e7–1e8 CFU/g flour mixture and they might be used as single strain cultures or blended depending on requested activity.

 

Sourdough Starter Cultures 

 

 

 

 

 

 

 

 

Lyoflora B-7  The sourdough culture Lyoflora B-7 consists of  Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus fermentum, Lactobacillus paracasei  ,  Lactobacillus plantarum, Leuconostoc mesenteroides ssp  . cremoris, Pediococcus acidilactici, and  Pediococcus pentocaseus  . Lyoflora B-7 promotes the rising, increases the dough extensibility and softening, enhances bread aroma formation, and decreases the rate of bread staling.

Please contact Ambello Bacteria Cultures for Sacco specification sheets