SOURDOUGH

S TA RT E R S

Marco Daz

Tips
Histor
y

Sourdough
Starter
Bakin
g
Feedi
ng

Annual Bread Consumption in Chile

92

90

90
89

88

88
87

86

87

86

87

87

87

86

86

86

85
84

kg/cit

84
83

82

80

78

2001

2002

2003

2004

2005

S o u rc e : I N E , O D E PA & Ad u a n a

2006

2007

2008

2009

2010

2011

2012

2013

2014

2015

2016

HISTORY

L E AV E N I N G P R O C E S S

Yeas
t
Starches

Gluten
Protein
s

Carbon
Dioxid
e

DOUGH
EXPANSION

STARTER

Starter

REFRESHMENT AND
FEEDING OPTIONS

Cells Death
over 55C
Leavening
27C 34C
Resting
4C or less
HUMIDITY
30% - 60%

BAKING
12 Hours of fermentation

After shape
4 hours more

Baking Temperature
200C / 10 min*