Puratos' leading sourdoughs allow you to produce fresh and high-quality baked goods with delicious signature flavours. Our sourdough range provides satisfaction and convenience for artisan and industrial bakers alike. As leaders in sourdough, we've been helping customers develop fresh, tasty and high-quality sourdough for over 25 years.

What is sourdough and how is it used in bread?

Sourdough is a natural leavening ingredient consisting of flour and water. Also known as bread starter, levain, masa madre, lievito naturale or Sauerteig, sourdough gives baked products their structure and taste. Micro-organisms within the sourdough use the starch and minerals found in flour to ferment and increase the volume of bread, while organic molecules create the flavours.

Originating in ancient Egypt, sourdough methods and recipes were passed down from generation to generation for thousands of years. It remained the principal form of leavening until the Middle Ages, and is still a popular bread option today.

What are the advantages of using sourdough?

Sourdough offers a natural form of leavening that enhances the taste and nutritional value of baked bread products. In this way, it satisfies the demands of customers looking for tasty, healthy breads made from natural ingredients. Sourdough also enables bakers to vary their breads, as different types of sourdough bring out different product qualities.

At Puratos, we believe that the future of bread lies in its past. Over the years we’ve developed expertise in natural fermentation and knowledge of baking cultures from all over the world. Drawing on this knowledge, we’ve created Sapore – a range of natural bakery sourdoughs that provide consistent quality, convenience and exceptional diverse flavours.

Living sourdough made in the UK

We're able to meet the UK's growing sourdough demand with living sourdoughs made in the UK with ingredients from British flour millers. We combine years of fermentation expertise with up to date consumer insights to meet our UK customer's current and future sourdough needs. 



Sapore Traviata | Bakery

Sapore Traviata

Rye powder sourdough flavour for French and Italian white breads

Sapore Salome | Bakery

Sapore Salome

Liquid rye sourdough for rye and wholemeal breads

Sapore Rigoletto | Bakery

Sapore Rigoletto

Wheat sponge and dough for wheat and rye breads

Sapore Oracolo | Bakery

Sapore Oracolo

Liquid active rye sourdough for wheat & rye breads and pizzas.

Sapore Medea | Bakery

Sapore Medea

Wheat sourdough flavour in powder for for French, Italian and San Franciscan style sourdough breads

Sapore Carmen | Bakery

Sapore Carmen

liquid wheat sourdough for sweet goods

Sapore Alcina | Bakery

Sapore Alcina

Active liquid wheat sourdough for french breads

O-tentic Durum | Bakery

O-tentic Durum

Unique bakery component for extraordinary Italian breads.

Sapore Eleanor

Sapore Eleanor

Sapore Eleanor is our leading Sour Lady. Named after the hit Beatles song ‘Eleanor Rigby’, this sourdough was created for younger demographics who, our research showed, prefer a more sour/tangy flavour profile. In line with the acetic San Francisco Style popularised over the years.

Sapore Lucy

Sapore Lucy

Inspired by the UK consumer flavour profile, Sapore Lucy is based on sorghum, oat and quinoa cereal to provide a fruity, aromatic and spicy note to baked goods.

Sapore Rita

Sapore Rita

On our quest to create new sourdough flavours, we discovered the secret of chestnut flour. Fermenting this flour revealed its exceptional ability to enhance buttery notes. Named Sapore Rita in homage to the hit Beatles song Lovely Rita, it serves as a great example of how innovation happens at the edge of research

Sapore Jude

Sapore Jude

Inspired by the UK consumer flavour profile, Sapore Jude is a quinoa and oat liquid living sourdough. It provides a toasted, fermented and sour taste profile to baked goods.

Softgrain Golden 6 CL

Softgrain Golden 6

Inspired by Northern European bakers in the past, the Softgrain range takes wholegrains and seeds and cooks and infuses them in sourdough so they’re ready to use.

Sproutgrain Rye in Syrup

Sproutgrain Rye in syrup

Sproutgrain Rye in syrup for bakery and pastry applications.

Sapore Sally

Sapore Sally

Sapore Sally Wildfarmed is a regeneratively farmed wheat sourdough providing cereal notes with a lactic creaminess and a slight tang. Sapore Sally Wildfarmed is a step towards a more sustainable future for bread.

Center For Bread Flavour

Located in St. Vith, Belgium, the Center For Bread Flavour gives customers, scientists and Puratos employees the chance to share their passion for bread and best practice in achieving perfect flavours. It is also home to our famous Sourdough Library.


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Sourdough Library

Located in our Center for Bread Flavour in Sankt-Vith, Belgium, the Sourdough Library gathers a unique collection of sourdoughs from all over the world, each with its own distinct charecteristics.


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