Play with the possibilities of nature and combine the advantages of both fermenations to achieve results like these:
An extraordinary taste and volume, a good glue with a soft crumb at the same time, stable doughs with good gas formation, which can be baked immediately, but also doughs, which are subjected to a long-term fermentation or fermentation interruption.
During the fermentation, you can choose from the options we have already described for wheat pre-dough or wheat sour.
Also in combination: flexibility through two- and multi-level fermentations over the course of the week
Yeast and sourdough fermentation take place in parallel, whereas the usage will be - depending on the recipe - characterized by different quantities. Therefore, both short one-level fermentations and multi-level processes with cooling are ideal.
Reliable fermentation processes through certified starter cultures in organic quality
Do not hesitate, ask the DoughExperts: Together with you, we will clarify which combination best suits your processes and products.