Interesting facts about sourdough
Böcker – Sourdough FermentationAlthough fermentation was known well before our time, it is now more modern than ever and is the basis of many foods such as cheese, beer, raw sausage or bread. At Böcker, fermentation means sourdough.
Vegetable raw materials are fermented here with the help of microorganisms such as lactic acid bacteria and natural yeasts. What sounds simple is highly complex. Especially when, like at Böcker, you continually set new quality standards. A comprehensive microbiological knowledge of fermentation and baking processes, as well as extensive experience in the implementation of optimal processing parameters and proofing times is a prerequisite. It also takes a lot of acumen to ensure that the precursors that are necessary for optimal baking results can develop as flavor components typical to sourdough. Of course it is also crucial to choose the right lactic acid bacteria which will ensure the perfect quality of the sourdough. The special Böcker natural culture process has always made targeted use of the positive properties of individual strains, i.e. B. Lactobacillus sanfranciscensis to produce unique sourdough products that meet the high demands of customers and consumers for tasty baked goods.