Cologne: 23.–26.03.2021 #AnugaFoodTec2021

Sourdough starters – natural source of taste and leavening | Event on the Anuga FoodTec 2018
BackNatur Lepold Thomas und Monika Lepold GbR

Sourdough starters – natural source of taste and leavening

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Appointments
22.03.2018 | 1:30 p.m. - 2:00 p.m.
Food Ingredients
english
BackNatur Lepold Thomas und Monika Lepold GbR
Freiligrathstr. 18
61440 Oberursel
Deutschland
+49 6171635680

The event

Sour dough in bread and pastry is a companion of man since thousands of years. No other tradition in bakery expresses more of its identity than natural sourdough.
Outside Europe natural sourdough application was limited, as all starters for sourdough where liquids and pastes, to be stored below 4°C.
BackNatur invented a unique sourdough starter in powder form, that can be stored for 12 month at ambient temperature and can be used directly with no "pre-step" as all other starters. Even in countries with no sourdough experience the production of natural leavened bread becomes possible without any problem.
The taste and smell of sourdough can improve all kinds of bread and pastry and create a traditional appearance of produced bakery products. Thank BackNatur

Speaker
Thomas Lepold

Dipl.-Ing.