Perspective®

A highly active, 100% natural wheat sourdough, capable on its own of leavening dough thanks to its high fermentative power

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A baker dusting his baguettes with flour

Perspective : a very active sourdough

We give you back the power of natural fermentation through a sourdough obtained from spontaneous fermentation, a method that has been used since the dawn of time.

At Philibert Savours, we are committed to preserving this ancestral heritage while adapting it to today’s tastes by offering a product that is as natural as possible.

Together, let’s create the taste of tomorrow

Since the dawn of time, humankind has imagined and refined the finest bread-making recipes based on natural sourdough. We are proud to present our latest patented sourdough innovation, designed to help you return to the essentials by offering a product that is as natural as possible, and thus, inspired by yesterday, contribute to building the food of tomorrow.

Advantages of Perspective

A highly active sourdough that produces a large amount of gas, with visible bubble formation

Very active wheat sourdough ensuring alone the rising of the dough due to a strong fermenting capacity

Liquid sourdough in a jar on a green tablecloth, surrounded by elements symbolizing nature (flowers, flour, bread)

100% natural: no additives, no artificial ingredients, no anti-foaming agents, no xanthan

Various finished product applications of Perspective sourdough in the bakery

Versatile use: from sourdough bread to traditional French baguettes

A close-up photo of a baguette on a sourdough-based background

Allows the making of a traditional baguette with slow-rise fermentation

Why Perspective?

To meet the growing consumer demand for wholesome and healthy products.

To offer a 100% natural sourdough made only from flour and water, without any added enzymes, starters, nutrients, no xanthan, or other additives.

To give bakers the ability to make all their products with sourdough, without industrial yeast.

To enable the production of traditional French baguettes with delayed fermentation.

To expand the range of sourdough applications (bread, pastries, buns, sandwich loaves, etc.).

A wheat field in the heart of nature

Perspective: 100% natural

Made exclusively from flour and water, this natural sourdough relies solely on its complex microbial ecosystem. It contains no enzymes, no activators, no additives and no artificial ingredients, meeting the expectations of consumers seeking authenticity and well-being.

Beyond its natural composition, its production process also follows an eco-responsible approach. Perspective® is developed using raw materials sourced from CRC® and organic supply chains, and its manufacturing process limits environmental impact by reducing water and energy consumption.

Various finished product applications in bakery and pastry using Perspective sourdough

Versatile use

Shape the aromatic profile of your creations by adjusting the dosage, type of flour, fermentation time, and temperature:

  • A high dosage of Perspective shortens the fermentation time: a shorter fermentation limits acidification and produces products with soft, milky notes.
  • A lower dosage results in a longer fermentation time: extended fermentation promotes acidification, leading to products with lower pH and more pronounced flavors.

A sourdough with multiple aromatic profiles for endless applications

Thanks to its unique ability to modulate aromas, Perspective opens up a world of possibilities: from traditional sourdough bread to baguettes without acidity, panettone, and much more.

A highly active sourdough that produces a large amount of gas, with visible bubble formation

A remarkably active sourdough

Ready-to-use, our Perspective® sourdough bread to rise without adding industrial yeast.

This sourdough is a traditional type I sourdough obtained through spontaneous fermentation and then maintained with regular refreshments to keep the microorganisms in a highly metabolically active state. Fermentation is carefully controlled using several parameters (temperature, hydration, flour type, etc.) to achieve a perfect balance between yeast and lactic acid bacteria, ensuring high fermentative activity.

Thanks to its high yeast content and low acidity, Perspective® combines strong leavening power with aromatic quality.

Several traditional baguettes made with Perspective sourdough

Realize a slow-rise Traditional French Baguette

By providing strength and structure to the dough, Perspective® enables the production of a slow-rise traditional baguette.

This is a major change for the baking world, as it now allows bakers to produce baguettes without yeast and with delayed production, preparing the dough the day before and baking in the morning.

Thanks to this innovation, Philibert Savours restores the power of fermentation to bakers, enabling them to optimize their workflow and achieve a unique flavor that truly reflects their style.

Various applications and gourmet items such as mini burgers, mini focaccias, and mini bagels for the launch event

FAQ - Frequently Asked Questions about Perspective Sourdough

Which customers is this product designed for?

The Perspective sourdough is designed for all passionate professionals who want to work with recipes based on simple ingredients: flour, water, sourdough, and salt. Available in dry or liquid form, it adapts equally well to artisan methods as to the production constraints of industrial bakers.

What is the difference between liquid sourdough and solid sourdough?

The main difference lies in the hydration level, which influences not only ease of use but also the final characteristics of the sourdough. Liquid sourdough is a fluid, pumpable product, whereas solid sourdough comes in the form of a firm paste that can be cut. Depending on fermentation conditions, liquid and solid sourdoughs develop different aromatic profiles, proportions of organic acids, and fermentative activities. Both forms have their own advantages depending on the processing method used and the desired final product.

What is the difference between Perspective and our Phil Levain sourdoughs?

The main difference between Perspective® and the Phil Levain liquid sourdoughs lies in their fermentation activity. Perspective® stands out for its high yeast content, allowing it to raise doughs on its own, without the addition of industrial yeast. Phil Levain liquid sourdoughs, on the other hand, are produced through long fermentation to achieve a more pronounced acidity and develop strong aromas. They are generally used in combination with yeast to ensure dough rising, although adding yeast remains optional depending on the desired result.