How to Dehydrated Sourdough Powders?
How to Dehydrated Sourdough Powders?
Dehydrated sourdough powders like le’sourdo® are transforming how professional bakers, chefs, and foodservice brands incorporate sourdough into their production — with precision, consistency, and ease. Whether you’re scaling artisan loaves in a central kitchen, enhancing crusts in frozen pizza bases, or elevating the complexity of muffins and buns, le’sourdo® by SwissBake® offers a clean-label shortcut to the deep flavour and functional benefits of traditional sourdough.
But how exactly do you use it?
This guide outlines four proven methods to incorporate le’sourdo® into professional bakery recipes — with suggested usage rates, techniques, and functional advantages.
1. MIX DIRECTLY INTO DOUGH
The Easiest Way to Add Artisan Sourdough Character
How to Use: Add 5–10% of le’sourdo® powder directly to your flour weight in yeast-based doughs. No need for pre-fermentation or starter maintenance.
Ideal For:
• White sandwich breads
• Pizza bases
• Burger buns
• Ciabatta, focaccia, baguettes
Why It Works: The dried sourdough powder contains pre-fermented solids and organic acids that develop during traditional sourdough fermentation. When rehydrated during dough mixing, it imparts authentic aroma, mild acidity, crust colour, and improves crumb structure — without affecting workflow time.
Pro Tip: Pair le’sourdo® with your existing improver system or preferment for layered flavour in high-speed production environments.
2. CREATE A NEW STARTER
Ferment from Scratch with Stability & Predictability
How to Use:
Combine:
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100 g bread flour
-
100 g water
-
5–10 g le’sourdo® powder
Let ferment in a clean container for 12–18 hours at 25–28°C. Refresh daily by discarding half and feeding with equal parts flour and water.
Ideal For:
• Artisan bakeries creating in-house starters
• Institutions or central kitchens training new staff
• Educational programs or testing environments
Why It Works: le’sourdo® seeds the flour-water mix with active organic acids and beneficial fermentation byproducts that speed up starter development and ensure a balanced microbial profile. Over a few feedings, you can achieve a robust, stable starter with enhanced aroma and resilience.
Pro Tip: Use filtered water and consistent feeding schedules to maintain performance over time.
3. BOOST AN EXISTING STARTER
Supercharge the Performance of Your House Starter
How to Use: Replace 5–10% of the flour weight in your existing starter refresh with le’sourdo® powder. For example:
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90 g flour
-
10 g le’sourdo®
-
100 g water
Ideal For:
• Artisan bakeries noticing weakened starter activity
• Seasonal climate shifts (winter slowdown)
• High-hydration doughs needing fermentation control
Why It Works: le’sourdo® supplements the starter with pre-fermented solids that accelerate yeast activity, improve lactic/acetic balance, and introduce functional benefits like improved dough extensibility and gluten strengthening.
Pro Tip: Use this method a day or two before large production batches to increase fermentation reliability and crust colour.
4. ADD IN THE DOUGH WITH STARTER
Dual-Dose Method for Complex Flavour Depth
How to Use: Add 2–5% of le’sourdo® powder to the final dough in addition to your sourdough starter.
Ideal For:
• Premium loaves
• Rye, wholegrain, or rustic breads
• Signature bakery lines or fermented pizza crusts
Why It Works: This method blends live fermentation with the flavour-building power of dried sourdough. It allows bakers to retain their signature starter’s characteristics while layering in extra tang, aroma, and crust browning from le’sourdo®.
Pro Tip: Adjust hydration slightly to accommodate the extra dry matter, especially in high-hydration doughs.
Why Choose le’sourdo®?
Clean Label: No additives, preservatives, or artificial flavouring. Just authentic, pre-fermented sourdough.
Scalable: Used across everyday baking, central kitchens, frozen dough operations, and HoReCa chains.
Versatile Formats: Available in rye, wheat, and wholegrain variants — allowing formulation flexibility across baked applications.
Applications: Breads • Pizza • Muffins • Donuts • Croissants • Crackers • Pretzels • Bagels • Pancakes • Waffles
Final Word: Artisan Sourdough, Simplified™
With le’sourdo®, artisan baking doesn’t need to mean longer timelines or inconsistent results. Whether you’re a hotel chef refining your bread service or a production manager running 5,000 loaves a day or simply a sourdough enthusiast, these usage methods empower you to introduce authentic sourdough flavour, function, and story — without complexity.
Explore all variants and application ideas at https://lesourdo.com/blogs/sourdough-recipes
