Baking Cultures & Cultured Flours

Traditional French pain au levain is made with a spontaneous starter or “chef” that is used to inoculate a preferment or “levain” which is added to the dough and “refreshed” by frequent additions of flour and water. Florapan® cultures are used to directly inoculate a liquid levain for a one-step pain au levain process that does not require refreshing. Böcker ready-to-use cultured flours are added to the dough to provide enhanced taste and flavor without a preferment or levain step.