Sourdough with BackNatur Trockenfermen is a natural source of taste and can organize leavening without bakers yeast too

Sourdough is a natural source of taste and can organize leavening without bakers yeast too. Sour dough in bread and pastry is a companion of man since thousands of years. No other tradition in bakery expresses more of its identity than natural sourdough. Outside Europe natural sourdough applications were limited, as all existing starters for sourdough were liquids and pastes, to be stored below 4 °C. Meanwhile, there are other starters availbale in powder form, that can be stored at ambient temperature and can be used directly with no “pre-step”. BackNatur offers the ideal product for this application:

BackNatur Trockenferment active

Even in countries with no sourdough experience, the production of natural leavened bread becomes possible without any problem. The taste and smell of sourdough can improve all kinds of bread and pastry and create a traditional appearance of bakery products. In this lecture, the basics of yeast free production will be presented for all types of bakeries, large or small scale. The replacement of bakers yeast is - a new food trend - safes energy and water - a traditional method - healthy