Sourdough is a flour or meal dough in which, in addition to natural wild yeast, acid-forming bacteria are present. The gas formation, mainly carbon dioxide, is created by yeasts. The acidification, mainly lactic acid, is dependent on the activity of… weiterlesen
Sourdough is the oldest and most common way to leaven and flavor bread. It is prepared by mixing some rye flour and water as a pre-dough and can either be spontaneously fermented or by the addition of a starter. The… weiterlesen
As a rule, part of the matured sourdough is used as a starter for the sourdough. This is taken from the mature full sour. Lactic and acetic acid bacteria and yeasts have developed particularly well in the mature full acid. weiterlesen
Spelt sourdough is produced in a one-stage process. Spelt flour or wholegrain spelt flour are used. When using dark or wholemeal flours, correspondingly more acid is formed, so this is not advisable. A low level of acid formation combined with… weiterlesen
The Berlin quick sourdough process (after Pelshenke and Schulz, 1942) is one of the first single-stage sourdough processes. The high sourdough temperature favors the lactic acid increase, which is correspondingly found in a mild bread taste. With this method you… weiterlesen
The simple and efficient Detmold one-stage process has been used since 1957. It is right at the top of the popularity list in bakeries, as it is available to the bakery throughout the working day. The sourdough is mature after… weiterlesen
The Monheim Salt-Sour process is a one stage sourdough process with a very long standing tolerance. The maturity time is 18-24 hours and the workable timeline can be up to 3 days. The sourdough is mixed with 2% salt calculated… weiterlesen
The name of this process comes from the stages of refreshing the dough, which are carried out intensively or, in other words, the dough is whipped until it is foamy. This “ventilation” of the dough ensures an aerobic environment with… weiterlesen
With wheat sourdough, you are working with lactic acid bacterias instead of yeast. Lactic acid bacteria are added to the wheat sourdough in the form of a starter and thus becomes naturally leavened. Wheat sourdough should always be used once… weiterlesen
The farmers and bakers from the Balkans and parts of Turkey have been acidifying mixed flours into what is known as Balkan sourdough for generations. The acidified flour mixture consists of 2/3 wheat flour and 1/3 rye flour. The bread… weiterlesen
Vacation for your sourdough Sourdough can be stored or stabilized in a number of ways. The storage depends entirely on how often we bake bread. If bread is baked every 2-3 weeks, it is sufficient to store the sourdough at… weiterlesen