Lesaffre, global key player in baking and fermentation
Lesaffre, global key player in baking and fermentation
Brand : LIVENDO®
Our starters allow bakers to create their own consistent sourdoughs using traditional methods, in one step. Our starters are living product, formed from a combination of lactic acid bacteria and yeasts. The baker is then able to create sourdough breads with his own signature, thanks to his expertise. LIVENDO® LV1 gives to the baking products a range of acidity mainly lactic, enhances overall flavor and contributes to the dough raising. LIVENDO® LV1 starter can be used in all types of bread and is particularly suitable for sweet applications.
LIVENDO® LV1 can be used in all types of bread and is particularly suitable for sweet applicatons: brioche, viennese pastries, panettone, milk bread, gluten free bread, white bread…
Recommended dosage: 0.3% of the weight of sourdough (flour + liquid) used.
Recommendation for use: For optimal use, we recommend putting the starter in contact with the flour for 3-5 minutes before adding the pouring water (water temperature between +20°C and +40°C, ideally between +30°C and +35°C).
Optimal maturation time : 14 to 20 hours at +28°C
Dosage: 0.5000 %
Packaging: 100 GRAM Sachet
Storage conditions: N/A
Shelf life: 24 months
Religious compatibility: Halal
Allergens: N/A
Food provides one of life’s most genuine, enriching experiences. The enjoyment of food is a truly personalized pleasure, evoking familiar flavors or introducing delightful new sensations. Whether savoring the comforts of tradition or exploring bold culinary adventures, the experience of food nourishes both body and soul. It’s a sensory delight that connects us to ourselves, our cultures, and the world around us.
In an increasingly complex world, bakers and their customers are looking to make their lives a little simpler. By developing ingredients and recipes that are easy to store, prepare and use, Baking with Lesaffre helps bakers to both save time and meet the growing demand for food ‘on the go.’
