The liquid form of the sourdough enables the behavior of lactic to be more dominant in comparison with acetic behavior. Lactic acid gives a delicate taste. Acetic acid acts as some vinegar and flavor enchancer and helps to reduce the amount of salt while preserving the taste.

It enables you to store for a longer time.

We are able to provide storing for longer with two elements:

1 More intense, more crispy and crunchy crust
2 Microorganisms preventing the sourdough from drying and keeping the moisture

The intensive crust of sourdough bread acts a protective crust. It helps to preserve the amount of the moisture in the bread and limits drying through bits and pieces. Since the crust is intense, it softens posteriorly.

Advanced nutrition features

Alongside providing unique taste and excellent protection to the bread, sourdough enchances the quality of nutrition due to three reasons:

1 Easier saturation
2 Better absorption of minerals
3 It increases the absorption of carbohydrates. This is much more important for vegetarians and vegans since the intaking of minerals come from cereals mostly.

The Choice of Flour in Making Sourdough

The liquid sourdough is a natural fermentation being derived from the development of the cells being naturally found in air. Thanks to the existing food a series of cells occur themselves: flour.

High quality of flour (Type 80) will support the activity of the fermantation regarding sourdough. The flour being crushed under millstone will be much more nutritious.

Warning : The use related to the highest quality of flour (T150) may decrease the development of the bread.

The three stages of development regarding sourdough

The development of sourdough occurs through three stages: Mixing / Ripening / Conservation

The liquid natural sourdough is the result of fermentation by itself through the mixture of water and flour at room temperature between 28-30°.

The process of starting is faster with higher quality of flour with crust.

The aim of fermentation is to blister the bread and produce lactic/acetic acids and ferment to give the bread exclusive flavors. Additionally, this makes the bread more digestible. Following the occurring of this fermantation, in order not to unbalance the flora, you are to add flour and water at daily regular ratio.

But why are you to prefer Jac Sourdough Fermentor?

Why choosing JAC Sourdough Fermentor?

In theory, mastering the production of liquid sourdough can raise questions. In reality, there is nothing simpler and more rewarding, as long as you have the ideal machine.

At JAC, our international activity has allowed us to face many challenges because the liquid sourdough used in Lyon is not that of Moscow, Barcelona, New York, Berlin or Brussels.

However, a versatile machine and a well-mastered process make it possible to efficiently meet all these needs.

Above all, we continue the advantages our range of products among historic Tradivelain products, which means:

1 A totally stainless steel machine that has durability and makes ease of use

2 A mixture machine (sourdough getting dried on the mixture arms of a standart sourdough machine develops bacteria falling into the tank and unbalancing the bacteriological poise) being formed with immersed blades preventing the sourdough from dragging and needing maintenance merely.

3 There is no heating, yet a slight heating system, thus there is no need to locate the tank strippers requiring limited cleaning.

4 A machine that requires hot water (between 45 and 50 °) to be added at the starting and thus it does not form thermal shocks.

5 As soon as water and flour are loaded in the tank, it works with hot water for a regular fermentation. (You do not need to wait for liquid ferment to get heated)

6 A stainless steel airproof cover that prevents sourdough from oxidation and having a wider gap to unload all of the flour.