From fundamentals to the latest insights, from recipe suggestions to upcoming trends – here you’ll find everything you need to know about sourdough and fermentation.
Sourdough is created from fermented flour. It is a naturally fermented baking ingredient, produced through the activity of lactic acid bacteria and sourdough yeasts. Its foundation is simple: flour, water, and starter culture.
Through controlled fermentation, lactic acid, acetic acid, carbon dioxide (CO₂), and a wide range of natural aromas are generated. These metabolic products enhance the flavor, texture, freshness, and sensory depth of baked goods.
Sourdough: Naturally fermented, functional, and full of flavor.
The benefits of sourdough are clear. But how can you achieve consistently high-quality sourdough?
The key is the right microorganisms, detailed process knowledge, and careful monitoring. After over 100 years of research, BÖCKER has identified unique cultures that are strong, stable, and flavor-mature. These cultures can be specifically guided during the fermentation process.
At BÖCKER, we rely on natural pure culture fermentation called “Reinzucht Sauerteig”.
Our pure culture sourdoughs are produced under stable conditions, ensuring reliable fermentation and consistent quality – whether for artisan or industrial applications.
Factors such as temperature, dough yield, pH, fermentation time, and microbial composition significantly influence the result. A well-managed sourdough develops a stable microbial environment, which guarantees consistent product quality and a rich variety of flavors.
Our innovative Sourdough Language allows bakers, developers, and marketers to communicate flavor precisely – internally, to customers, or in product presentations.
It clearly conveys what to expect from each sourdough product and the baked goods made from it.
The aroma diversity of sourdough and its emotional appeal to customers are expressed in our Sourdough Language.
A central element is a visually clear fan that illustrates our most popular sourdough products and the breads made from them. The tool is complemented by a practical booklet with recipe ideas, application tips, and a sensory system that can be applied directly in daily work.
The BÖCKER Sourdough Language provides real added value for artisan bakeries and industrial producers, making the sensory diversity of sourdough tangible.
In addition to advantages such as dough handling and improved mold protection – which is important for sustainability – the nutritional benefits of sourdough play a major role.
Sourdough is a natural baking ingredient and useful for health-conscious applications.
Pre-fermented flour is easier to digest, nutrients are more accessible, long fermentation reduces the glycemic index and FODMAPs (fermentable Oligo-, Di-, Monosaccharides and Polyols), and satiety lasts longer. The amount of salt used can also be reduced while maintaining flavor, thanks to the sourdough.
Want to discover more advantages of sourdough?
CONTACT
WITH
Do you have questions? Would you like to try special baked goods, request a sample, or do you want to benefit from our expertise in sourdough and fermentation?
Our team is ready to support you!
Do you have questions? Would you like to try special baked goods, request a sample, or do you want to benefit from our expertise in sourdough and fermentation?
Our team is ready to support you!
General inquiries:
info(at)sauerteig.de
Press inquiries:
marketing(at)sauerteig.de
Job applications:
personal(at)sauerteig.de
Invoices:
rechnung(at)sauerteig.de
