Sour dough to replace bakers yeast
Sourdough is a natural source of taste and can organize leavening without bakers yeast too. No other tradition in bakery expresses more of its identity than natural sourdough.
iba
Düsseldorf,
Germany
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. Replacement of bakers yeast is a food trend all over the world.
Language of presentation: English with German translation
This lecture is presented by BackNatur.
Speakers (1)
Thomas Lepold
CEO, BackNatur
