Starters and fermented dough are proving to be the baker’s best friend. The artisan feel and taste is popular with consumers. The formula is easy to make clean label. And there’s plenty of room to make your brand stand out.
For hundreds of years, Masa Madre has been an essential ingredient in wheat and rye bread in Spain and Latin American countries. Passed down for generations, this starter adds flavor, aroma and texture in artisan breads. Starting with wheat or rye flour, water and other minor ingredients are added and allowed to ferment. However, bacterial cultures are used instead of yeast.
Things to control during the fermentation:
pH of preferment: should be medium between 4.2 and 3.5
Hydration: similar to sourdough preferment, the flour/water mixture for Masa Madre can be liquid or have the consistency of a dough depending on the water absorption.
Total titratable acidity (TTA): usually higher than 6 mL of 0.1 M NaOH
Content of lactic and acetic acids
Microbial parameters: number and species of LAB and yeast
pH of finished product: Masa Madre bread usually has a pH lower than 4.8
Feeding Masa Madre Ferment
Feeding of the Masa Madre culture can be done by using flour and water exclusively. It must be properly fed to:
Aerate the medium: provide oxygen for optimum biomass growth
Provide more food, like starch and simple sugars, for the microorganisms present in the medium
Re-balance the acidity of medium through water bath
Dr. Lin is the baking industry’s influencer who has had a love affair with baking for 30 years. Starting with a BSc degree in Food Science & Technology at the Ohio State University, a MSc and PhD from the Department of Grain Science at Kansas State University. While working at Wendy’s and Dave’s Killer Bread, her technical teams experienced the lack of technical baking information on the internet. Seeing that this was not freely shared, Dr. Lin decided to launch BAKERpedia to cover this gap. With over 2 million pages read annually, BAKERpedia is the world’s only FREE and comprehensive online technical resource for the baking industry. Catch Dr. Lin at our BAKER Academy solving baking problems, subscribe to the BAKERpedia YouTube Channel & follow her on LinkedIn.