Yeast and bacteria are the oldest living organisms on our planet. They’ve been around for millions and even billions of years. And that means they’ve had plenty of time to co-exist and adapt to each other.

In this final episode, we investigate how bacteria and yeast interact together, addressing one of the most crucial aspects of sourdough breadmaking with Pascal Lejeune, a Research Engineer at Lesaffre who has helped create 6 patents related to sourdough products.
 

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The art of baking sourdough bread can be complex. For bakers, the challenge is to identify the right products and processes to create their own signature sourdough bread – and then deliver the same consistent results day after day.

In this new episode, let’s talk to Emilie Bryckaert, Baking Fermentation Manager, and Benoit Demiselle, who works as Sourdough technical advisor.
 

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If you ask someone why they buy sourdough bread, they’ll probably give one of three replies. It could be because of the distinctive taste and texture. Maybe it’s the fact that sourdough bread has a longer shelf life. And the final reason is because it’s seen as being much healthier. But is sourdough bread really better for us than other breads?
 

Let’s head to Lesaffre’s testing lab in northern France to get some answers from Léa Ribet, who works as Project Manager in Nutrition & Health.
 

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If you are a fan of sourdough bread, you probably have a good idea of what it looks like and tastes like. But did you know that the sourdough you know and love might be quite different to someone else’s?

Benoit Demiselle and Camille Dupuy tell us how to personalize sourdough bread in order to create signature bread with unique properties.

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How would you describe the taste, smell and texture of sourdough bread? “Tangy” is a word often associated with sourdough, as are “crusty”, “crispy” and “airy”. But, while sourdough certainly has sensory properties than are different to yeast bread, it also offers an almost unlimited combination of different aromas, flavours and textures.

To find out more about the different tastes and textures of sourdough, let’s go and talk to Camille Dupuy, who is Head of Sensory Analysis at Lesaffre, and tests around 25 products herself every day.

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Sourdough bread is back in fashion. The global sourdough market it set to continue growing over the next few years. You’ll find it in bakeries and supermarkets, cafés and restaurants, and it’s also become a popular ingredient in pizzas, cakes and cookies. 

But what are the reasons for this upturn? What’s driving consumer preference for sourdough? And is it a local or a global phenomenon? To find out, let’s go and talk to Florianne Dudragne, who is Business Opportunity Manager at Lesaffre.

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Ask someone about sourdough bread and chances are they’ll say positive things about it. Sourdough is back in fashion and it’s widely seen as being healthy and natural. But what exactly is it? Where does it come from? And how is it different to classic, non-sourdough bread?

In this first episode, Corinne Lesens, who leads the Group’s research & development in Baking Science, gives us a fuller understanding of sourdough and its history.

As a live culture, sourdough is constantly changing and needs regular feeding. That is why Livendo proposes solutions to achieve a stable sourdough that delivers the same quality bread with the same characteristics time after time. Sandrine Cuisenier, Lesaffre’s Product Manager for Sourdough tells us about it.

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What are the ingredients and the different methods to be a cracker-master? 

What kind of technical solutions do manufacturers use to achieve the taste, color and texture demanded by different markets around the world? 

To get a full understanding of these technical aspects and exactly how they help to tailor crackers for different markets, let’s go and talk to Florent Gaubert, who is in charge of formulation at Lesaffre.

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How would you define a really good cracker? What kind of taste are you looking for? And what should the texture be like in your hand?

When we eat any food, we’re constantly using our five senses to make an assessment and figure out whether or not we like it. 

But it’s not always easy to express exactly which flavours or feelings we like and which we don’t like. 

To make the perfect cracker, it is important to know precisely what are the sensory preferences in different markets around the world. 

In this second episode dedicated to crackers, let’s talk about Lesaffre’s sensory analysis laboratory with Camille Dupuy, Head of Sensory Analysis at Lesaffre. 

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What do you think about when you think about crackers ? 

The truth is that people perceive and consume crackers in different ways all around the world. 

Each market has its own expectations, preferences and trends. In this first episode, Floriane Dudragne, Market Analysis and Monitoring Coordinator at Lesaffre, provides us the keys to identify new needs and trends in consumers’ preferences for crackers.

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