Add Flavor with the Masa Madre Ferment
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.
Like with the Masa Madre Ferment
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
Here are some tips for feeding Masa Madre cultures.
Science. It gives life flavor.
