BackNatur Brings 1-step Activation Powdered Sourdough to iba

BackNatur, a German organic bakery founded by bakery technology engineers in 2004, will present at iba an innovative new product that helps artisan bakers produce sourdough starter in 24h. 

The unique sourdough starter in powder form can be stored for 12 months at ambient temperature and can be used directly with no “pre-step” as all other starters, which commonly require 5 to 7 steps and need a week to become active. “Even in countries with no sourdough experience the production of natural leavened bread becomes possible without any problem,” says the company. It also allows bakers to offer a consistent quality of their bread.

The BackNatur Active Dry Ferment works on rye flour as well as on spelt or wheat flour. It also also ideal for companies that want to produce several sourdoughs without having to change the starter.

The natural ingredients of BackNatur Active Dry Ferment come from controlled organic cultivation and the starter is therefore also approved for organic baked goods.

The founders of BackNatur, Thomas and Monica Lepold, will also offer a lecture on the basics of yeast free production, useful for all types of bakeries, large or small scale, at Hall 3A stand 249.


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