BÖCKER Starter for industrial sourdough
Reinzucht-Sauerteig: our success story began in 1910 with this starter product, which is still considered the gold standard for sourdough fermentation today. Our starters for industrial sourdoughs ensure a reliable start for sourdoughs and processes. The range includes starters for a wide variety of processes from the traditional boiler fermentation to the modern systems used today. We offer a wide selection of raw materials as well as organic and gluten free starters. Due to the reliable production and consistent parameters, our products are particularly dependable and ensure a consistent quality of the industrial sourdough.
The key to success…
…is the careful selection and perfect ratio of lactic acid bacteria to yeasts. This is the only way to create the balanced bread aroma typical of sourdough. We use only selected, natural microorganisms that can suppress the growth of undesirable flora. To this day they are the basis for our well-known pure-cultured sourdoughs and the quality guarantee for all recipes and products. Through our particularly gentle manufacturing process, the unique aroma is preserved, and the baked goods obtain a satisfying, full flavor.
…is the careful selection and perfect ratio of lactic acid bacteria to yeasts. This is the only way to create the balanced bread aroma typical of sourdough. We use only selected, natural microorganisms that can suppress the growth of undesirable flora. To this day they are the basis for our well-known pure-cultured sourdoughs and the quality guarantee for all recipes and products. Through our particularly gentle manufacturing process, the unique aroma is preserved, and the baked goods obtain a satisfying, full flavor.
What is Pure-cultured sourdough?
A pure culture is the result of repeated proofing of a spontaneously started sourdough. Over the many stages of fermenting, while always maintaining the same parameters, the microorganisms that are necessary for good sensory and technological properties are gradually established. Pure-cultured is not to be confused with pure cultures cultivated in a laboratory, where each cell is a clone of its predecessor. Pure-cultured is the result of competitive selection, with the goal of a stable microbiota. In addition to technological requirements, natural pure culture is also about taste. Worldwide research confirms that our pure-cultures contain the most flavor-typical and assertive cultures, as well as the sourdough-typical yeast.
A pure culture is the result of repeated proofing of a spontaneously started sourdough. Over the many stages of fermenting, while always maintaining the same parameters, the microorganisms that are necessary for good sensory and technological properties are gradually established. Pure-cultured is not to be confused with pure cultures cultivated in a laboratory, where each cell is a clone of its predecessor. Pure-cultured is the result of competitive selection, with the goal of a stable microbiota. In addition to technological requirements, natural pure culture is also about taste. Worldwide research confirms that our pure-cultures contain the most flavor-typical and assertive cultures, as well as the sourdough-typical yeast.
Starters for every need:
Starters bring reliability, quality, and structure to the production process. And the good thing is, we have the ideal sourdough starter for all industry sizes, processes, and needs, whether this be frozen, silo, 1 kg block, in organic quality or gluten-free. We offer variety and flexibility. Here is an overview of our starter range:
Starters bring reliability, quality, and structure to the production process. And the good thing is, we have the ideal sourdough starter for all industry sizes, processes, and needs, whether this be frozen, silo, 1 kg block, in organic quality or gluten-free. We offer variety and flexibility. Here is an overview of our starter range:
- Wheat starter „Myländer“ (requires cool transport)
- Wheat starter „Le Chef“
- Organic Rye starter
- BÖCKER TK Starter (frozen)
- Rye Starter Silo
- Reinzucht-Sauerteig
- Wheat RS starter
- Spelt RS starter
Wheat starter „Myländer“ for fine baked goods
Our Mailänder sourdough starters are mildly aromatic and are ideal for small and fine baked goods with or without the addition of baker’s yeast. The wheat-based starter is characterized by its subtlety; its mild, slightly acidic aroma does not have a strong, rustic effect on the baked goods. Its use makes the dough more plastic and makes layered doughs such as Danish pastries or croissants easier to work with.
Our Mailänder sourdough starters are mildly aromatic and are ideal for small and fine baked goods with or without the addition of baker’s yeast. The wheat-based starter is characterized by its subtlety; its mild, slightly acidic aroma does not have a strong, rustic effect on the baked goods. Its use makes the dough more plastic and makes layered doughs such as Danish pastries or croissants easier to work with.
Sourdough by subscription
We recommend starting regularly, preferably every week, with a fresh pure-cultured sourdough to ensure consistently high quality. To simplify the process, we therefore offer a sourdough subscription for our Reinzucht-Sauerteig and Wheat RS starter. This way, you will automatically receive the products at regular intervals and save the ordering time.
Interested in our sourdough subscription?
Then please register by mail at: bernhard.jassmeier@sauerteig.de
If you would like to know more about bread or our other product solutions, please use our contact form.
2 Comments
I’m interested in your sourdough starter.. it’s just my husband and myself, so I would only need your smallest amount to start.
The sourdough starter can be ordered from the online shop at http://www.sauerteig.shop in Germany, Austria and Switzerland.