German-based company BackNatur Lepold will be attending the upcoming iba in Munich, Germany this year to talk about the benefits of sourdough and its sourdough starter in powder form.
Sourdough is known for its taste and can be risen without the use of baker’s yeast. According to the company, natural sourdough applications were historically limited as existing starters for sourdough came in the form of liquids and pastes and needed to be stored below 4°C – something that is now a thing of the past, say BackNatur.
BackNatur invented a sourdough starter in powder form that can be stored for a year at ambient temperature and can be used directly wit no ‘pre-step’ as all other starters. Even in countries with no experience of making sourdough, producing naturally leavened bread becomes possible with the powder.
The taste and smell of sourdough can improve different types of bread and pastries and create a traditional appearance. In a lecture at iba the basics of yeast free production will be presented for all types of bakeries, whether large scale or small scale.
Replacing baker’s yeast is part of a new food trend, saves energy consumption and water, according to BackNatur.
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Caitlin Gittins
Editor, International Bakery
Tel: +44 (0) 1622 823 920
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