Cereal meal
Baking ferment - mildly acidic dough leavening agent
Did you know that you can bake your bread wonderfully fluffy with honey? But this is not possible with the bee product in its original form. It must first be converted into baking ferment. If this is multiplied into a basic batch, you can use it to conjure up delicious bread variations that can completely do without yeast and the like. So what's stopping you?
In our online store at the Spiegelhauer bakery, you will find baking ferment in the best organic quality and according to Hugo Erbe's traditional recipe. Why not give it a try and simply order your loosening agent to your home.
more ViewWhat is baking ferment?
This special dough ingredient was originally developed in southern Germany in the 1920s. Its inventor was Hugo Erbe. He produced a new leavening agent from wheat, yellow sow peas and honey, which he used to make bread.
As a result, his baked goods were wonderfully fluffy and rose beautifully - without any yeast or similar substances. This was particularly successful with cereals such as millet, rice and barley, so that breads made from these flours were finally easy to make. In addition, the grain aromas were retained in the bread, which was rounded off with a mildly sour taste.
Baking with baking ferment
As already mentioned, this dough loosening agent is made on the basis of bee honey. The honey contains wild Necktar yeasts, which are propagated in the baking ferment base. This is done until they are present in sufficient quantities to loosen the baked goods. Similar to a classic sourdough, dough management is also necessary here in order to work with the product.
The basic approach
Baking ferment initially arrives at your home as a kind of granulate. It contains the necessary fermentation organisms in dried form, so to speak, which are needed for a wonderfully airy dough. To wake them up, you need to produce a basic batch, i.e. you mix the baking ferment with a little warm water, wheat meal and flour and leave it to rise in a warm place until bubbles form.
This process is repeated several times until the dough has reached about three times its original volume and exudes a delicate, mildly sour aroma. You can now fill this basic mixture into screw-top jars and store in the fridge for several weeks.
Whether it's the baking ferment itself or the other necessary ingredients - you can get everything you need from us in the best organic quality. By the way, if you don't want to make the dough, you can also get a ready-made basic batch in our online store. This means you can start baking straight away.
Baking
If you want to make bread (bread rolls also work with a lot of flair) with baking ferment, the actual baking is not difficult at all. All you have to do is create a kind of pre-dough with a small amount of starter by "feeding" it again and then leaving it to rest. This will reignite the fermentation process.
Once the pre-dough has matured, you can now mix it further with the necessary ingredients, knead it well, leave it to rest again and then bake it. This process is really simple, it just requires a little patience. But it's worth it, because the baked goods turn out wonderfully tasty!
No kitchen should be without baking ferment!
The advantages are clear: the dough is wonderfully easy to handle, the doughs are fermentation-stable and turn into wonderfully fluffy baked goods. There is no need to add yeast, which is particularly beneficial for people who do not tolerate yeast well or do not like the taste. Breads with baking ferment also contain microorganisms that have already broken down the grain very well.
See for yourself and try baking with baking ferment. In our Spiegelhauer bakery online store, you can get all the ingredients you need in the best organic quality and according to the original recipe, in various sizes and some are also gluten-free. Take a look around and order now.