Description
A slow-fermented whole-grain sourdough using ambient microflora to develop complex wheat flavors.
Technical
Lactic acid bacteria (Lactobacillus spp.) and wild yeasts metabolize grain carbohydrates at cool temperatures (12-18°C), producing lactic/acetic acids and extracellular polysaccharides that modify dough structure.
Culinary Significance
Produces dense, moist crumb with pronounced wheat bran notes and balanced acidity, distinct from faster sourdoughs.
Science
Primary Reaction
Heterolactic fermentation
Parameters
Temperature
15°C optimal
12°C to 18°C range
Time
14 days
7 days – 21 days
Equipment
Stone grinding mill (for fresh whole wheat)Linen coucheCool fermentation chamber