Baking ferment

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Baking ferment is a commercial product that consists of a special sourdough . This sourdough is made from wheat, yellow seed peas and honey. It is used as leavening in the bread-making used. The breads are characterized by a relatively mild, sour taste. Baking ferment can also be used to process types of grain such as millet , rice or barley into loose bread. However, the fermentation process is difficult to calculate.

The baked goods made with this product are not considered yeast-free. This is especially important for people with a so-called yeast sensitivity or other diseases in which yeast should be avoided. The yeasts of the baking ferment are wild nectar yeasts from plants and flowers. These yeast fungi are ingested by bees during honey production and accumulate in the honey. It is unclear whether the extremely heterogeneous nectar yeasts contain unsuitable or even poisonous yeasts for nutrition and depends on the origin and storage of the honey as well as the weather conditions in the respective production year.

In addition to conventional baking ferment with honey, there are purely plant-based variants. These products offer the advantage that the bread made with this baking ferment can also be consumed by vegan people and thus enable alternatives to yeast and sourdough breads .

Baking ferment comes as a powdery granulate , which acts as a starter culture , in the trade. The application requires a relatively long preparation time and dough management . As with normal sourdough, this results in a good breakdown of the grain used (breakdown of unpalatable ingredients in whole grains, such as phytin ).

The leavening agent baking ferment was developed in the 1920s by Hugo Erbe , a musician and inventor from southern Germany, who ran a bakery in Ulm and also dealt intensively with biodynamic agriculture according to Rudolf Steiner . It became a marketable product through Ada Pokorny , who produced baking ferment in the laboratory and sold it directly.

In addition to the baking ferment, Hugo Erbe also developed new preparations for biodynamic agriculture.

Individual evidence

  1. ↑ Ada Pokorny: Baking bread and pastries from all 7 types of grain and buckwheat with the special baking ferment , Working Group for Nutritional Research, 7th edition, 2013, ISBN 978-3922290032
  2. ↑ Baking ferment - the mildly acidic raising agent , on schrotundkorn.de, accessed on September 3, 2015

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