TABLE 2.
Design of sourdough fermentation batches
| Sourdough fermentation batch | Type | Temp (°C) | Stirring | Ingredientsa | % Dough yieldb | Amt of starter mixture/inoculum for refreshing (%) [wt/wt] | Refreshment time (h) |
|---|---|---|---|---|---|---|---|
| A | I | 25 | No | Rye flour (type 1150), tap water | 200 | 10 | 12 |
| B | II | 30 | No | Rye flour (type 1150), tap water | 200 | 37.5 | 24 |
| C | II | 40 | No | Rye flour (type 1150), tap water | 200 | 37.5 | 24 |
| D | II | 40 | Yes (200 rpm) | Rye bran, tap water | 367 | 10 | 48 |
a
Type 1150, ca. 1.15 g of ash content/kg of flour dry weight.
b
(Mass of dough/mass of flour) × 100.