The home-made bread starter culture LBB BR is a combination of mesophilic and thermophilic cultures, such as 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.
LBB BR starters 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 home-made bread is specifically dosed for making bread from 5 kg of flour. Add the starter to a mix of 2 cups of flour and 4 cups of water. Leave the mix to stay overnight (8–10 hours) at a warm place (30–32 °С). Knead bread dough with the starter dough and the remaining quantity of flour. If the starter dough is not used immediately, it can be cooled and stored in a fridge for up to 4-5 days.
You can proportionately reduce the quantity of starter or the quantity of starter dough if you decide to use less flour. The starter dough does not replace the use of yeast.
Storage temperature at home: 2 to 6 °С
