le’sourdo® dehydrated sourdough powders are designed for professional bakers, chefs, pizzerias, and industrial bakers looking to enhance flavor, texture, and efficiency in baking. Whether you're crafting authentic sourdough loaves, soft white bread, rustic artisan loaves, pizza crusts, baguettes, focaccia, ciabatta, or even pastries with a twist, our dehydrated sourdough powders offer versatility and convenience.

Designed for the Art of Traditional Baking

Bread Loaf Baguette Pizza Donut
Lesourdo illustration with mountains, cabin, and bread

Boost your existing sourdough culture!
Create a new sourdough starter by mixing flour, water, and le'sourdo® powder to accelerate fermentation. Replace 5-10% of the flour in your starter recipe with le'sourdo® powder for a stronger fermentation, richer tang, and improved consistency

Lesourdo illustration with mountains, cabin, and bread

Incorporate into Dough Alongside a Starter
When using a traditional sourdough starter, add 2-5% of le’sourdo® powder to your dough to reinforce fermentation, enhance flavor complexity, and shorten fermentation time without affecting starter activity.

Lesourdo illustration with mountains, cabin, and bread

Make Sourdough Bread Directly in Yeast-Based Doughs
Skip the live starter! Add 5-10% of le’sourdo® powder directly into your yeast-based dough to achieve a natural sourdough taste while maintaining production efficiency. Perfect for soft white bread, sandwich loaves, pan breads, and artisan-style sourdough breads with a controlled fermentation process.

Knead more information ? Get in touch with our sourdough experts.