Foam Sourdough

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 a very high hydration, in which the yeast can multiply particularly well.

The low temperature of the first four hours also has an inhibiting effect on the lactic acid bacteria. At 22 to 24°C the yeasts grow quite well, but the lactic acid bacteria have a significantly longer reproduction time in this range, so that they can only lightly permeate the dough.

Five stages with very high hydration are typical of the foam sourdough process.

With this process, the amount of rye flour that is soured is 50-60%

The starter amount is 0,5-1,5% of the total flour amount.

Stages 1/2/3

  • Hydration (TA): 200% (300)
  • Sourdough temperature: 22 – 24°C
  • Maturity time: 2-3 hours

Stage 4

  • Hydration (TA): 115% (215)
  • Sourdough temperature: 22 – 24°C
  • Maturity time: 8 hours

Stage 5

  • Hydration (TA): 165% (265)
  • Sourdough temperature: 30 – 32°C
  • Maturity time: 3 hours

The softer dough steps should be stirred until creamy and whipped into a foamy mass by incorporating air. The vigorous movement has the task of enriching the sourdough with oxygen.

This type of sourdough process is very rare, the reason is probably that a process over 5 levels seems very time-consuming. However, when using automatic dough machines with a computer-controlled feed of ingredients, fermentation can take place automatically.

This process results in bread with many incomparable flavors. These breads lead to a tender and well-loosened crumb that promises enjoyment even after several days.