Sourdough is a natural source of taste and can organise leavening without bakers yeast too. Sour dough in bread and pastry has been a companion of man since thousands of years ago. No other tradition in bakery expresses more of its identity than natural sourdough. Outside Europe natural sourdough applications where limited, as all existing starters for sourdough where liquids and pastes, to be stored below 4°C.
BackNatur has invented a unique sourdough starter in powder form, that can be stored for 12 months at ambient temperature and can be used directly with no “pre-step” like all other starters. 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 a lecture at the IBA exhibition in Munich in October 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 – saves energy and water – a traditional method – healthy.
For more information, visit Südback Hall 8 Booth E71
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Joseph Clarke
Editor, International Bakery
Tel: +44 (0) 1622 823 920
Email: editor@in-bakery.com
