Description

Ask someone about sourdough bread and chances are they’ll say positive things about it. Sourdough is back in fashion and it’s widely seen as being healthy and natural. But what exactly is it? Where does it come from? And how is it different to classic, non-sourdough bread?

In this first episode, Corinne Lesens, who leads the Group’s research & development in Baking Science, gives us a fuller understanding of sourdough and its history.

As a live culture, sourdough is constantly changing and needs regular feeding. That is why Livendo proposes solutions to achieve a stable sourdough that delivers the same quality bread with the same characteristics time after time. Sandrine Cuisenier, Lesaffre’s Product Manager for Sourdough tells us about it.

Enjoy your Listening! 

Hosted by Ausha. See ausha.co/privacy-policy for more information.