Sourdough is one of the oldest methods of fermenting grains. After falling out of favor for decades, sourdough is making a comeback in bakeries, not only in bread-making but also in sweet pastries (brioches, Viennese pastries, pie crusts, etc.). Its many benefits explain its resurgence in bakeries.
Since 2014, the use of sourdough has grown by 2% annually, and by as much as 5% in the artisanal bakery sector.**
Consumers appreciate sourdough for its authenticity, naturalness, taste, and ability to help bread stay fresh longer.
Grands Moulins de Paris* sourdough starters
The sourdough starter produced by Grands Moulins de Paris is a paste-like starter that is dried on trays and then ground to be sold in powder form; this is referred to as “deactivated and dehydrated sourdough starter.”
Our deactivated and dehydrated sourdough starters offera unique aromatic profile. They have been produced using traditional baking methods for over 50 years, made from carefully selected ingredients to ensure quality and traceability. They are fermented slowly (at least 72 hours) to achieve a perfect balance between acidity and intensity.
Today, our product line consists of four sourdoughs produced in our bakery in Reims:
• Wheat sourdough:an essential ingredient for giving products an authentic flavor;
• Rye sourdough:a sourdough with character, perfect for adding an artisanal touch to bread;
• Spelt and buckwheat sourdough:a unique sourdough with floral notes;
• Wheat germ sourdough:a sourdough starter that adds savory notes reminiscent of grilled cheese.
Our wheat and rye sourdoughs are also available under the CRC® (Controlled Sustainable Agriculture) certification, a label that guarantees 100% French grains, grown according to good agricultural practices that promote biodiversity and ensure better compensation for producers. They are easily incorporated into all types of baked goods (breads, brioches, pastries, pizzas…).
Toasted corn germ flour
Grands Moulins de Paris and Kalizea have joined forces to produce a toasted corn germ flour. Made by roasting the germ and extracting the corn oil, toasted corn germ flour adds distinctive flavor and natural color. This flour is 100% clean label, guaranteed to be sourced in France, and GMO-free.
Discover our new sourdough products in the range through this special video, which highlights:
• Our French expertise;
• Locally produced;
• High-quality raw materials;
• A simple recipe;
• Anauthentic product.
