Caterers can create their own signature breads using the new live sourdough culture from Freebake, which should be used as a single-dose starter culture to enhance the flavour and create the slightly acidic taste of pain au levain.
The culture of acidifying bacteria and aromatic yeasts is simply added to flour and water and left to ferment for 18-24 hours. The bread can be infinitely customised by changing fermentation times and temperatures, the quantities of rye or wholemeal flour, or the proportion of sourdough used.
For example, using more acidic sourdough and more sourdough pre-ferment creates a chewier and closer texture. High levels of sourdough combined with longer fermentation times create smaller, denser loaves with a rustic crust.
The 5g sachets store in the freezer and must be used within 24 hours after opening. They are sold in boxes of 10 sachets, with postage and packing ranging from £1.50 for 500g to £5.95 for 25kg.
To buy it, call 0845 603 9230