Baking ferment, contents 400 g

• for the production of sourdough
• and as a replacement for yeast
production basic approach:
1. level 10 g ferment, 110 ml water 40 degrees, 100g wheat flour mixture: wholemeal flour and type 550, let stand for 15-24 hours at 30 degrees
2. level approx. 40g water 40 degrees, 150g wheat flour mixture: wholemeal flour and type 550, let stand for 5-12 (max 24) hours at 24-30 degrees
then store in the refrigerator
wheat flour mixture: wholemeal flour and type 550


baking without baking ferment:
starting material for 5 days 50g water, 50g flour, warm

flour water other temperature time
30r 30 starting material 26 degrees 8 hours
280r 210 28 degrees 6 hours
320r 390 30 degrees 3 hours

120r 495 15g yeast 26 degrees 1 hour dough cooking
750w 30g salt 26 degrees 1 hour piece cooking



total 1500g flour (r= whole grain rye, w=wheat 550)
liquid 75%, 1125g
yeast 1%
salt 2%


3 breads approx. 880g each, bake for 40 minutes, mono on top 260 degrees, bottom switch off oven at 160 degrees