Bread Starter Culture – LBB BR

The homemade bread starter culture LBB BR helps develop the flavor of the finished product, improves dough rising, and increases the shelf life of bread. Lactobacillus brevis, Lactobacillus plantarum, Lactobacillus bulgaricus, Lactobacillus helveticus, Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris, Lactococcus lactis ssp. lactis var. diacetylactis, and Leuconostoc mesenteroides ssp. cremoris.

The starter culture LBB BR help for the development of the flavour of the finished product, they improve the dough rising and increase the shelf life of the bread.

Directions for use:
LBB BR starter for homemade bread is specifically dosed for making bread from 5 kg of flour. To use, mix the starter with 2 cups of flour and 4 cups of water. Leave the mixture to sit overnight (8–10 hours) in a warm place (30–32°C). Then, knead the bread dough with the starter dough and the remaining flour. If the starter dough is not used immediately, it can be cooled and stored in the fridge for up to 4–5 days.

You can proportionally reduce the amount of starter or starter dough if using less flour. The starter dough does not replace the use of yeast.

Storage temperature at home: 2 to 6 °С