Sourdough

Discover AB Mauri’s liquid active cereal ferments for the production of high-quality sourdough baked goods that preserve traditional techniques while integrating into modern production methods. Our active sourdough range delivers stable results across all bread types and mixing methods. Use as a refreshable starter for authentic sourdough with unique flavors and textures, or add directly to recipes for instant sourdough aroma and taste. Features a mild flavor profile with natural dough conditioning properties.

• Fresh active sourdough
• Yeast-free baking capability with proper fermentation process
• Allows for true sourdough labelling
• Consistent quality
• Can be added directly to recipes  (requires addition of yeast)
• Pumpable
• Available in variety of packaging including IBC’s

Discover the simplicity of creating authentic sourdough with AB Mauri’s innovative starter cultures. These premium cultures are easily reactivated through traditional refreshment processes, delivering genuine sourdough fermentation for true sourdough production. Our starter cultures enable bakers to produce high-quality authentic sourdough bread with traditional flavor profiles and distinctive textures that customers crave. Transform your sourdough baking process and enjoy consistent, exceptional results every time.

• Reliable and efficient bread production
• Exceptional leavening performance
• Enables yeast-free baking 
• Allows for true sourdough labelling
• Consistent quality
• Mild lactic-acetic acid balance
• High quality sourdough bread

AB Mauri’s inactive liquid sourdough range offers varied flavour profiles, making them an excellent choice for wheat-based bread and rolls, enhancing the traditional wheat flavour. Available in wheat, spelt, and rye varieties, these solutions elevate traditional wheat flavours to create distinctive artisan-style products. By introducing these liquids, bakers benefit from hydrated flour that enhances dough development from the start, resulting in reduced mixing times.

• Ambient unopened storage
• 6-9 months shelf life
• Ready to use
• Pumpable
• Available in a variety of packaging, including IBC’s 
• 5-15% on flour weight
• Range offers varied flavour profiles
• Enhanced dough development

AB Mauri’s inactive sourdough pastes contain soaked malts, seeds, and grains that enhance flavour, texture, whilst adding value to bread and rolls regardless of process or mixing type. These pre-soaked ingredients reduce moisture migration, maintaining softness, freshness and extending shelf life, unlike dry seeds and grains that absorb moisture from the dough and create dense, dry crumb. Available in varied flavour profiles with pumpable options.

• Ambient unopened storage
• 6-9 months shelf life
• Ready to use
• 20-30% on flour weight
• Convenient addition of soaked seeds and wholegrains
• Improved product freshness
• Enhanced dough development
• Easy to store with a long shelf life

AB Mauri’s inactive dried ferment range is exceptionally aromatic, making them an excellent choice for the direct production of high-quality bread and baked goods. A specialised drum drying process is used to manufacture our range of dried ferments which creates unique roasted flavour profiles from wheat, barley, spelt and rye. Gluten Free range available including pulses and rice.

• Ambient storage
• 9 month shelf life
• Direct addition to recipes
• Intense flavour and aroma at low addition rates
• 1-4% on flour weight
• Enhances existing flavour and aroma profiles
• Support salt reduction
• Easy to store with a long shelf life