7 replies to this topic

[NadiaB]

Hi,

 

I'm looking for advice on the best way to maintain traceability of a starter culture for Sourdough. We will be making and feeding the starter on site and a proportion of this starter will form the main dough mix.

 

Due to the nature of sourdough starters, a proportion of the starter will be held back and fed in order to use for the next days production. So a small percentage of the original starter culture will always be present in each batch.

 

We use traceability software for our other production but due to the nature of feeding/keeping some starter back I'm wondering if this part may be best traced manually.

 

Thanks

[Scampi]

Are you able to start new starter when you change the flour lot?  It will be the greatest risk 

 

Then you can attached a single lot # to each batch of starter and use it until it's gone

 

I understand that part of sourdough is the age of the starter, but this would be the cleanest way to trace it

[NadiaB]

Hi,

 

Many thanks for your response. Yes I think that could be an good option for us. It would allow a "break" in in the event of an issue arising rather than having the same starter in use indefinitely.

 

That's been a great help, much appreciated.

[MDaleDDF]

"in the event of an issue arising..."

Bread pun!

[Scampi]

Bread pun!

 HAHAHAHA

[jfrey123]

I have no idea why, but I was thinking about this exact issue randomly just the other day as I made a sandwich...  I know guys who make sourdough at home, and they keep a little "pet" starter living in their kitchen for months at a time.  I remember thinking this would be a pain to track if commercial sourdough bakeries wanted to do the same.  I like the idea of tying it to each new lot of incoming flour.

[DeadPresident]

I worked for a bakery and they used a starter that was from the 90s. To my surprise no auditor ever had an issue with it, I went through 8 audits and it was never brought up. So, I am curious as to what your solution would be.

[NadiaB]

I'm thinking that we will have to maintain traceability on the flour for the starter feeding rather than the initial starter as the initial starter will be so diluted after just a few days production that it will be basically negligible.