Sourdough

Many of today’s consumers look for traditional products made out of natural, clean-label ingredients. When it comes to baked goods in particular, quality, taste and freshness are key factors in purchasing decisions.

Puratos’ leading Sourdoughs allow you to produce fresh, tasty and high-quality bread products easily and quickly. Increasing productivity, enhancing aromas and expanding product possibilities, our sourdough range provides satisfaction and convenience for consumers, bakers and industrials alike.   

What is sourdough and how is it used in bread?

Sourdough is a natural leavening ingredient consisting of flour and water. Also known as bread starter, levain, masa madre, lievito naturale or Sauerteig, sourdough gives baked products their structure and taste. Micro-organisms within the sourdough use the starch and minerals found in flour to ferment and increase the volume of bread, while organic molecules create the flavours.

Originating in ancient Egypt, sourdough methods and recipes were passed down from generation to generation for thousands of years. It remained the principal form of leavening until the Middle Ages, and is still a popular bread option today.

What are the advantages of using sourdough?

Sourdough offers a natural form of leavening that enhances the taste and nutritional value of baked bread products. In this way, it satisfies the demands of customers looking for tasty, healthy breads made from natural ingredients. Sourdough also enables bakers to vary their breads, as different types of sourdough bring out different product qualities.

At Puratos, we believe that the future of bread lies in its past. Over the years we’ve developed expertise in natural fermentation and knowledge of baking cultures from all over the world. Drawing on this knowledge, we’ve created Sapore – a range of natural bakery sourdoughs that provide consistent quality, convenience and exceptional diverse flavours.

Sourdough

Products

Sapore Aida

Sourdough

A mildly acidic Alaskan sourdough, with a beer, raisin, and dried fruit essence, thus imparting a fruity and yeasty taste. Liquid format.

Sapore Fidelio

Sourdough

A traditional San Francisco sourdough produced with authentic L. San Franciscensis culture. This assertive sour possesses a sharp acidity with undertones of fruit and flowers. Liquid format.

O-tentic Origin

Sourdough

A Clean Label active bakery component based on sourdough that gives yourbreads the personality of breads baked in a time honoured tradition. Intenseand complex flavour, typical of long fermentation, with nice acidity.

Sapore Traviata

Sourdough

A typical French sourdough with a subtle nose of rye, nuts and raisins that contribute to the milky and fine acidic flavour. Powder format.

Sapore Rigoletto

Sourdough

Sapore Rigoletto is a wheat sponge in powder form with a toasted flavor profile.

O-tentic Durum

Sourdough

A Clean Label active bakery component with a typical Mediterranean flavourprofile characterized by woody and milky notes similar to that of durum wheat.

Softgrain Rye CL

Sourdough

Rye grains pre-soaked in a sourdough flavour providing more taste to yourbread, ensuring the grains to have the right tenderness. Clean label.

Sapore Tosca

Sourdough

Sapore Tosca is a durum based sourdough, originated from the Puglia region in Italy. This sourdough gives you a mild roasted aroma with rosted, nutty, and slightly creamy taste. Powder format.

Softgrain Sweet 5 Grain

Sourdough

A blend of 5 grains and seeds (oats, sunflower seed, flax seed, millet, cracked wheat) pre-soaked in a sweet fermentation flavour giving your breads, cakes and cookies a touch of sweetness and loads of whole grains.

Sapore Othello

Sourdough

A rich toasted rye based sourdough with strong malt notes from the Bavarian mountains. Powder format.

Sapore Amadeo

Sourdough

A sourdough with a high lactic sour flavor profile.

Sapore Panarome

Sourdough

A traditional sponge and dough flavour profile, enhancing a freshly baked bread flavour. The sponge & dough method gives a nice fruity and yeasty flavour to the bread. These aromatic compounds are produced during the alcohol fermentation of the yeast. Liquid format.

Softgrain Multigrain

Sourdough

A blend of 5 grains and seeds, wheat, rye, oats, flax seed, millet seed, and teffseed, pre-soaked in a mild sourdough providing a balanced flavour andtexture.

Molderator

Sourdough

Molderator is a dehydrated wheat sourdough and natural mold inhibitor. This is a clean label solution for mold inhibition.

Classic Sour

Sourdough

A flavour in powder form for the production of sourdough breads and buns.

Sapore Oracolo

Bakery, Sourdough

Sapore constitutes a range of sourdough and other solutions based on fermentation that offer a natural, traditional and differentiating taste and structure to finished baked products. Taste, health and freshness – the top priorities of bread lovers everywhere – are all improved by the use of fermentation. But some fermentation go further than others. More than 25 years of sourdough expertise at Puratos, using different cereals and flours, a wide variety of microorganisms and fermentation methods, come together in Sapores’ high-quality solutions. They give you the flexibility to choose the taste and structure of all your finished baked products from tasty quality bread to the real pain-au-levain.  Review Sapore Brochure and discover the full product range.
Sapore Oracolo is a liquid, living rye sourdough with its origins in France. According to the traditional French bread culture, grapes or bran were soaked in water, and then mixed with flour to start the ‘levain’ fermentation. The microorganisms naturally present on the grapes start the fermentation and promote the development of fruity flavours. Sapore Oracolo is based on this traditional fermentation. See Sapore Oracolo brochure for more information.

Sapore Adelia

Bakery, Sourdough

Sapore constitutes a range of sourdough and other solutions based on fermentation that offer a natural, traditional and differentiating taste and structure to finished baked products. Taste, health and freshness – the top priorities of bread lovers everywhere – are all improved by the use of fermentation. But some fermentation go further than others. More than 25 years of sourdough expertise at Puratos, using different cereals and flours, a wide variety of microorganisms and fermentation methods, come together in Sapores’ high-quality solutions. They give you the flexibility to choose the taste and structure of all your finished baked products from tasty quality bread to the real pain-au-levain. Review Sapore Brochure and discover the full product range.  Sapore Adelia is a liquid, living wheatsourdough, with its origins in France. The French acquired this sourdough from the Greeks on their trading missions. Wheat sourdough is at the source of risen bread and can be used to produce many varieties of baked products. Sapore Adelia is therefore an excellent constant, base sourdough. See Sapore Adelia brochure for more information.

Center For Bread Flavour

Located in St. Vith, Belgium, the Center For Bread Flavour gives customers, scientists and Puratos employees the chance to share their passion for bread and best practice in achieving perfect flavours. It is also home to our famous Sourdough Library.

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Sourdough Library

Located in our Center for Bread Flavour in Sankt-Vith, Belgium, the Sourdough Library gathers a unique collection of sourdoughs from all over the world, each with its own distinct charecteristics.

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