HomeStart With Sourdough Production
Sourdough bread relies on a combination of wild yeast and lactic- and acetic-acid-generating bacteria. Creating a sourdough is a process of inoculation, growing and maintaining a renewable sourdough culture. It also requires a process of bulk fermentation and long proofing times.
Why starting with sourdough?
There can be many reasons for starting a sourdough production. For instance, in an existing production as an extension to your current assortment. Or when you decide to start a whole new product range based on naturally fermented breads.
We believe the primary difference between bread made with a preferment and bread made with commercial yeast is the incomparable bread taste and flavor. Due to the relatively low pH of the preferment, breads made with a sourdough also tends to a longer shelf live.
How GeoBake Helps
Starting using sourdough in your bakery requires some additional skills. The production of a sourdough bread asks for an exact control of the acidity developed during the whole process. Variables like temperature, time and hydration will determine the quality and stability of the sourdough and the bread.
GeoBake has a wide experience in processing, maintaining and implementing different kind of sourdoughs systems. We help creating and implementing excellent formulas based on your and your customers’ taste. Also we teach you and/or your employees how to maintain the sourdough culture, in order to have a guaranteed production day by day.
What can you expect?
- Understanding different kind of sourdough and its application
- Formula development with sourdough
- How to maintain your sourdough
- Equipment recommendation for processing sourdough bread