Phil Levain, natural liquid sourdoughs

Discover our active and artisanal liquid sourdoughs, perfectly suited for the “French tradition” and “sourdough bread” claims, ensuring rich flavors and an authentic character for your creations

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Features and benefits of our liquid sourdoughs for professionals 

A golden baguette on a wooden board in a spring setting

What makes them unique

Phil Levain liquid sourdoughs stand out thanks to long fermentation and maturation processes, lasting from 5 to 20 days, carried out in regulated and stirred tanks to develop diverse fermentation profiles rich in aromas.


Fully natural, with no additives or enzymes, they preserve the full authenticity of traditional sourdough.
Through the natural action of lactic acid bacteria, they improve freshness and shelf life of finished products. Finally, their aromatic diversity depending on dosage makes it easy to adjust the character and flavour intensity of each bakery creation.

Sourdough fermentation with gas bubbles

Unique mastery of the microbial ecosystem

Philibert Savours is the only company to master a natural and traditional production of liquid sourdoughs, without artificial selection of microorganisms in the laboratory. Each liquid sourdough is made from our own Complex Microbial Ecosystem — a living, balanced environment that we have cultivated for decades.
This approach guarantees natural stability, exceptional microbial diversity and a unique aromatic signature, a true reflection of artisanal know-how and respect for living systems.

Bagel on a liquid sourdough base

Product Advantages

  • Unique, inimitable aromatic profile.
  • Highly concentrated fo lower dosage required.
  • Suited for the “French tradition” and “sourdough bread” claims.
  • Enhances texture, flavor, and color.
  • Helps maintain freshness and naturally extends shelf life (reduces rancidity).

Technical Recommendations

Dosage: 2 % to 25 % of flour weight
Shelf life: 6 months
Storage: between 0 °C and 4 °C
Packaging: 2 kg pouch

Our professional recipes using natural liquid sourdough

Discover how to use our liquid sourdoughs to create a wide range of products: breads, viennoiseries, pastries and catering preparations. Our simple protocols help you control fermentation, achieve rich aromas and obtain optimal texture for each type of creation.

View all our recipes

Bakery

Sourdough Bread

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Bakery

Traditional French Baguette

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Viennoiserie

Vienna bread

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Support and Services

Four breads coming out of the oven on a wooden peel

Philibert Savours offers technical assessments, introduction in the use of liquid sourdough, customized protocols (dosage, timing, temperature), and regular audits to ensure reproducibility and quality.

Phil Levain liquid sourdough provides a professional solution to enhance your breads: industrial performance combined with artisanal quality. To test the range or receive our product datasheets, contact us!

Liquid sourdough in beakers arranged on a wooden countertop
Circular chart displaying an aroma profile, with categories labeled: smoky, milky, floral, fruity, malty, caramelized, toasted, and spicy, with references positioned in each section.

Phil Levain

Palette of flavors

This tool will help you create an aromatic profile and develop your signature flavor according to the desired tastes.

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FAQ - Frequently Asked Questions About Liquid Sourdough

How much liquid sourdough should be used with flour?

For professional use, use 2% to 25% of the flour weight depending on the desired result.

How should liquid sourdough be stored?

Liquid sourdough should be stored refrigerated between 0 °C and 4 °C to slow microbial activity.

What is the difference between liquid and stiff sourdough?

The main difference is the hydration level, which affects not only ease of use but also the final characteristics of the sourdough. Liquid sourdough is fluid and pumpable, while stiff sourdough comes as a firm dough that can be portioned. Depending on fermentation conditions, liquid and stiff sourdoughs develop different aromatic profiles, proportions of organic acids, and fermentation activity. Both forms have their uses depending on the processing method and the desired final product.