Assessment of comparative methods for storing type-I wheat sourdough

This study showed that frozen storage enables until 90 days a partial preservation of the starter lactic acid bacteria and the obtainment of bread approaching that produced from unstored sourdough. Refrigeration and dried storage gave satisfactory results until 30 days of storage. After 60-90 days, no storage condition allowed to get reactivated sourdoughs with leavening capacity comparable to that of the unstored sourdough.