Cultured Wheat: The Natural Preservative

cultured wheat - natural preservative

Cultured wheat really is great stuff. Here is a strong preservative that is natural, allowing you to have a solid shelf life without chemicals like sorbates or benzoates.

Here’s why you should bake with cultured wheat:

  • Texture-building
  • Anti-staling
  • Fights bacteria, yeast and molds
  • Natural!

How does preserve products?
Wheat flour is fermented with P. freudenreichii, which is usually found in dairy products. However, it is highly effective in bread products as well. It is based on active compounds, such as propionic, acetic and 3- phenyllactic acids, as well as bacteriocins.

The suppressive action slows the growth of Bacillus subtilisEscherichia coli and some Pseudomonas species in both acidic and pH neutral conditions. Not only that, but you can make vegan, kosher or all-natural products that still taste good! Cultured wheat doesn’t alter the flavor, texture or color in baked goods. It does, however, improve your shelf life just as much as commonly-used preservatives do.

How is it different than sourdough?

Isn’t cultured wheat just the same thing as a sourdough? Not quite. Sourdough is a mix of water and flour that’s been fermented with lactic acid bacteria (LAB), along with acetic acid. This is what gives sourdough that distinct flavor.

However, although the process is similar, cultured wheat is used as a preservative, not a flavor enhancement.

Read all about cultured wheat and how to use it here.


About the Author:

Lin Carson, PhD
Dr. Lin Carson’s love affair with baking started over 25 years ago when she earned her BSc degree in Food Science & Technology at the Ohio State University. She went on to earn her MSc then PhD from the Department of Grain Science at Kansas State University. Seeing that technical information was not freely shared in the baking industry, Dr. Lin decided to launch BAKERpedia to cover this gap. Today, as the world’s only FREE and comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by over half a million commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs annually. You can catch Dr. Lin regularly on the BAKED In Science podcast solving baking problems. For more information on Dr. Lin, subscribe to her "Ask Dr. Lin" YouTube Channel, or follow her on LinkedIn.


  1. Elton Laze November 5, 2018 at 10:18 am - Reply


    How can I make my own cultured wheat flour?

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