Conference Abstract Book

10 LESAFFRE SOURDOUGH DEFINITION © 2024 Lesaffre - All rights reserved A sourdough is obtained by fermenting a cereal or pseudo-cereal substrate by Lactic acid bacteria (LAB) and Yeast. HISTORY HOW BAKERS CREATE SOURDOUGH LESAFFRE DEFINITION Any other baking product obtained by fermenting another substrate (non-cereal) or by using another type of bacteria (non-LAB) is called internally “Fermented Ingredient”