What You Need to Know
Backferment utilizes Lactobacillus and Pediococcus species to metabolize maltose into lactic and acetic acids at 15-20°C, lowering pH to 3.8-4.2. This creates an antimicrobial environment while developing glutamine-rich peptides that improve dough elasticity.
Produces sourdough with superior keeping qualities, open crumb structure, and complex acidity without excessive sourness.
Key Parameters
Temperature
18°C
15°C - 20°C
Time
24-36 hours
16 hours - 72 hours
Equipment
Stone fermentation vesselspH meterTemperature-controlled proofing box
Steps
- 1.
Westphalian Pumpernickel (Germany): Creates characteristic dark color and moist texture
- 2.
Sauerteigbrot (Austria): Develops balanced acidity without starter discard
The Science
Primary Reaction
Lactic acid fermentation