What is ‘fermented wheat flour’? Please read on… To make leavened bread, flour is fermented (usually by baker’s yeast or a live sourdough starter culture) to make the dough rise. But is that what ‘fermented wheat flour’ listed on a product label is and does? If flour and water is fermented using specific bacteria to generate propionic acid, which is then separated from its growth medium, food labelling law considers the result to be an additive, which must be listed by name and / or the code E28
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What is ‘fermented wheat flour’? Please read on… To make leavene…
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Here’s the recipe for my whole wheat sandwich bread! 🍞 A couple tips for using freshly ground wheat berries: •Use hard wheat berries for bread and yeast recipes. It has a higher protein content. •Use soft wheat berries for pastries, cakes, and cookies, etc. •You can use hard wheat berries for everything but I wouldn’t recommend using soft for breads and yeast recipes. •My favorite wheat berry is the hard white wheat berries from Wheat Montana. I use it for everything. •I have the Komo Fidibus C
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Dear @LidlGB, is the ‘fermented wheat flour’ you add to your products just a sourdough starter culture that makes the dough rise, or flour cultured using specific bacteria that generate propionic acid, which you add as a 'clean label' preservative to extend shelf life? We wrote to ask you a couple of times back in August and September but you didn’t respond. Would you like to answer our question here? Thanks, the Real Bread Campaign. -- We found 'fermented wheat flour' listed in products sold un
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Dear @LidlGB, is the ‘fermented wheat flour’ you add to your produ…
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