TABLE 1

Ingredients and technology parameters used for daily sourdough backslopping

SourdoughaTypebFlour (g)c,dSourdough (g)dWater (g)d% of sourdough in the refreshmentDYBackslopping timee (h)
MAF585.962.5351.66.251605
L334.862.5602.76.252805
MBF437.5300262.5301604
L250.0300450.0302804
MCF437.5300262.5301603
L250.0300450.0302803
AF556.9109334.110.91606
L318.2109572.810.92806
  • a Sourdoughs are identified with the names of the bakeries. Only one step of propagation (daily backslopping) was traditionally used.

  • b F, firm sourdough (DY = 160); L, liquid sourdough (DY = 280).

  • c Triticum durum.

  • d The amount of each ingredient refers to 1 kg of dough.

  • e Time indicates the length of backslopping (h) at an incubation temperature of 25°C.