Description
A controlled lactic acid fermentation process using specific bacterial cultures to enhance dough structure and flavor.
Technical
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.
Culinary Significance
Produces sourdough with superior keeping qualities, open crumb structure, and complex acidity without excessive sourness.
Science
Primary Reaction
Lactic acid fermentation
Parameters
Temperature
18°C optimal
15°C to 20°C range
Time
24-36 hours
16 hours – 72 hours
Equipment
Stone fermentation vesselspH meterTemperature-controlled proofing box