The objectives of this research were to apply the sourdoughL4B containing specific starter cultures for Barbari bread production and delay it\'s staling. For sourdough preparation, fresh microbial cells were collected by centrifugation from LAB primary cultures. Then equivalent 1.5% of flour (w/w) from this cell suspension with the same amounts of wheat flour and tap water and 0.25% (w/w) active dry yeast extract, containing Saccharomyces cerevisiae were mixed. The effects of fermentation time and it\'s levels (8, 16 and 24 h), fermentation temperature and it\'s levels (28, 32 and 36cC) and type of starter culture (Lactabacillus sanfransicencis, Lactobacillus plantarum and a mixture of both LAB) were analyzed in a completely randomized design with factorial experiment and 4 replications was conducted. Bread staling was determined by its crumb hardness and specific volume evaluations in 1, 24, 48 and 72 h after baking. Correlation between variables was obtained by multivariate regression. The results showed that, sourdough had significant effect (p ~ 0.05) on delay staling of Barbari bread in 1, 24, 48 and 72 h after baking in comparison with control sample. Moreover the produced sample with Lactobacillus plantarum (24 h fermentation time and 32°C fermentation temperature) had the maximum specific volume and the least staling, 72 h after baking.

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