Inclusions : Caramelized onions, SD tomatoes, Olives, herbs Spices, dried fruits & nuts up to 5 % of dough. Shape your dough according to your offer : Full Cob, small loaf, petit pain and score it with artistic patterns....
Storage to fits your needs according to your establishment.Ambient BBE up to 4 weeks, refrigerated 10 weeks
Our Mother Starters
A starter mother dough is a natural leavening base used to ferment and rise bread without commercial yeast. It consists of flour and water that have been allowed to ferment over time, cultivating wild yeasts and lactic acid bacteria . Wild yeasts and bacteria (mainly Saccharomyces cerevisiae and Lactobacillus species) ferment the sugars in the flour. giving bread rise, structure, flavor, and a longer shelf life.
White sourdough bread is a type of bread made primarily from white flour, water, and a natural sourdough starter fermented with wild yeast and lactic acid bacteria).
It has a chewy texture, a crisp, golden crust, and a slightly tangy flavor due to the natural fermentation process.
Leavened slowly, it gives a more complex taste, improved digestibility, and a lower glycemic index.
Pain de campagne (French for "country bread") is a traditional French sourdough bread made from a mix of white, whole wheat, and rye flour.
It has a thick, crusty exterior and a chewy, airy crumb with a slightly tangy flavour due to natural fermentation.
The dough typically includes a levain (sourdough starter from the Mother) but never commercial yeast with us, which is far more mindful for heath
Rye sourdough bread is made primarily from rye flour, using a natural sourdough starter for leavening. It has a dense, moist crumb, a dark color, and a distinctive tangy, earthy flavour due to the natural fermentation process.
With less gluten than wheat, it is more compact and chewy. Variations include German Roggenbrot, Scandinavian rågbröd, and Eastern European Borodinsky bread. It's commonly paired with cheese, smoked fish, or deli meats.
We named this bread the ancient Old Man , a blend of 5 Cereals, to refer to "Le Barbu" or The Poulard flour found in specific fields of Auvergne in France.
It is a blend of ancient crop to include Khorazan and Spelt. Old crops of wheat, also known as ancient grains, are varieties of wheat that have been cultivated for thousands of years and are often characterized by their unique nutritional profiles and flavour characteristics