Yeast

As Anstellgut (also basic Auer , Anstellsauer or art Auer ) refers to a group of leavening agents . It is mainly used in the production of sourdough from different types of grain .

As a rule, rye flour used for the preparation, together with water and a starter culture ( starter ) for fermentation is brought. During production, a distinction is made between spontaneous fermentation and regulated fermentation. With spontaneous fermentation, the fermentation process takes place through microorganisms contained in the air and in the flour . During the first regulated preparation, certain cultivated yeasts are added to the dough.

In the bakery industry , not all of the items are used to bake bread, but only part of it. The rest is fed with flour and water , thereby multiplying again and serving as a starter for the next dough preparation. As a result, the topping is preserved and is often used for years as a basic ingredient for making sourdough bread.

Individual evidence

1. ↑ Anstellgut on baeckerlatein.de , accessed on May 25, 2020.

See also

• Source piece
• Breakfast

swell

• Brockhaus Kochkunst, p. 28/471, 2008, Bibliographisches Institut & FA Brockhaus, ISBN 978-3-7653-3281-4 .