Natural sourdough starter and method for producing natural sourdough bread using the same

Method for producing natural sourdough starter using rye dough coating and multi-stage fermentation

This technology involves producing a natural sourdough starter by coating and fermenting rye dough with nuruk (fermentation starter) dough to obtain a primary ferment, followed by the sequential mixing and fermentation of peanut, olive, and shiitake mushroom powders.

Making natural sourdough bread requires a stable starter, but it has historically been difficult to consistently produce a starter that balances both fermentation power and flavor.

By coating nuruk dough with rye dough and fermenting it, then incorporating various ingredients in stages, this technology enables the production of a highly flavorful starter suitable for making natural sourdough bread.

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Key Features:

• Preparing rye dough by mixing rye, water, and salt, and preparing nuruk dough by mixing nuruk and water.
• Forming the nuruk dough into spherical shapes, coating the surface with rye dough, and fermenting to obtain a primary ferment.
• Mixing and kneading the primary ferment with rye and peanut powder, then fermenting to obtain a secondary ferment.
• Sequentially mixing and fermenting the secondary ferment with rye, black olive, and shiitake mushroom powder to obtain the final fermented product.

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