Our sourdough starter bacteria culture benefit from the highest quality production skills and facilities!
As a specialist producer of lactic acid and acetic bacteria since 1988, Lallemand has 9 bacteria production facilities worldwide. We grow bacteria for a very wide variety of applications, including for sourdough baking. We even have a dedicated bacteria production plant and team based in St-Simon, France.
After 30 years of continuous improvement and investment, we have the expertise to supply various active freeze-dried sourdough bacteria for use in baking. Each one has its own growth procedure, guaranteeing its fermentation performance after inoculation in doughs.
Our seven different stages of the production process are subjected to very strict quality controls. The production plant holds FSSC 22000, ISO 9001, and GMP certifications.
We guarantee that our sourdough bacteria are traceable, perform well for baking fermentation, and are easy-to-store (3-year shelf life). All this to help optimize your baking process.