Ready-to-use bread leaven with long-lasting preservation

摘要

The starter culture comprises a mixture of unmalted cereal flour, malted cereal flour and water which has been inoculated with lactic acid bacteria (at least 109 viable cells/g) and preferably also with yeast (at least 5.106 viable cells/g). The culture has a pH of 4-4.3 and is stored at less than 10 degrees C, preferably 4 degrees C.