There are many dry starter cultures and acidifiers on sale now:
BOCKER GERME wheat germ starter culture
BÖKKER GERME gives the bread a delicate nutty flavor and a very beautiful golden crust.
Dry sourdough for wheat bread BOCKER GERME (from the French "Germe" - germ), a completely natural product made in Germany. The name is not accidental. The starter culture is based on flour from wheat germ, naturally fermented and dried. It is also useful to know that wheat germs contain a lot of substances that have an extremely beneficial effect on the human body.
Ingredients: Wheat germ flour, starter cultures.
Dosage: 2.5-5% by weight of flour for bread and 1% for pizza.
Manufacturer: Ernst Bоcker GmbH & Co.KG (Germany).
Weizensauer Wheat Starter
Dry natural wheat sourdough Weizensauer is intended for the preparation of wheat bread of increased "deliciousness".
Lactic acid bacteria (dried using a special technology) will give the bread the taste and aroma that is obtained in bread made with the sponge method. This method is rather complicated and time consuming, and therefore has practically ceased to be used in bakeries. Now you have the opportunity to remember THAT MOST taste. And some recognize him.
Ingredients: Wheat flour, lactic acid bacteria.
Dosage: 3-10% of the flour mass. When using Weizensauer starter culture, it is recommended to reduce yeast build-up.
Manufacturer: IREKS AROMA Germany
Sourdough EXTRA-R
Gives the bread a great taste and aroma of rye bread.
Extra-R is the most popular dry sourdough for baking bread from rye or a mixture of rye and wheat flour. It combines the functions of a sourdough and acidifier.
Ingredients: Fermented rye malt, citric acid, ascorbic acid, natural enzymes.
Dosage: 1.5-3% by weight of rye flour.
Manufacturer: LLC "Niva-Khleb" Russia.
Dry starter culture AGRAM DARK
Dry leaven (acidifier) ​​Agram dark improves the taste and aroma of bread.
Used to make bread from rye flour or a mixture of rye and wheat flour. Increases the acidity of the dough, which is necessary to obtain high-quality rye bread baking. Darkens (in contrast to Agram light) crumb and increases its elasticity. It can be used both independently and together with other ferments.
Dry starter culture AGRAM is a powder with a sour smell. It is used when baking bread containing more than 40% rye flour or whole wheat flour.
The sourdough accelerates the fermentation process of "heavy" and capricious dough after kneading and reduces the duration of the preparation of black bread by at least two times. When using dry sourdough, the dough is prepared in a one-phase way, like wheat bezoparny, that is, AGRAM is added along with all other ingredients directly to the flour during kneading. Moreover, for fermentation of such a dough after kneading, 30 minutes is enough.
The sourdough helps the yeast to raise the dough and also makes the finished bread sour.
The use of dry sourdough simplifies the process of making homemade rye bread, as it eliminates the need to prepare, breed and grow live sourdough.
In 1 st. l. contains about 10 g of dry starter culture
Ingredients: Swelling wheat flour, citric acid, roasted malt flour, sugar color.
Dosage: 1 g. For 65 g.rye flour, or from 0.2 to 1.6% of the mass of rye flour (depending on the quality of the rye flour).
Manufacturer: IREKS AROMA Germany \ Croatia \ Russia.
Sourdough-acidifier AGRAM LIGHT
Prolongs the freshness of the bread.
Dry sourdough (acidifier) ​​for baking bread from rye or a mixture of rye and wheat flour. Increases the acidity of the dough, which is necessary to obtain high-quality baked goods, and its water absorption capacity. This prolongs the freshness of the bread. It can be used as an independent starter culture, or for dough acidification when using other starter cultures and baking mixtures. For example, when an increase in the amount of another starter culture excessively increases the intensity of the flavor, or when there is simply not enough starter culture. Does not color the crumb of bread and does not change its taste.
Ingredients: Swelling wheat flour, wheat flour, AGRAM concentrate (citric acid, calcium acetate).
Dosage: 1% -2% of the mass of rye flour, depending on its quality (if used independently).
Manufacturer: IREKS AROMA Germany \ Croatia \ Russia.
SELEXION RYE starter culture No. 3 (selection siegle No. 3)
"Seleksion rye No. 3" is a sourdough prepared on wort from rye flour, with a fruity taste and aroma. Slightly darkens the crumb of wheat flour products. Part of the collection "French Miller".
It is used for bread baked from wheat flour, or for wheat-rye bread with a rye flour content not exceeding 10%. If you want to increase the content of rye flour in the dough, it is recommended to add Light Agram or Dark Agram to the recipe.
The color of the starter is beige. Has a low acidity, can be used both in the production of bread and in the production of puff products.
Ingredients: Dehydrated (dehydrated) inactivated rye sourdough.
Dosage: 0.5 to 5% by weight of flour.
Manufacturer: A.I.T. (France).
Village leaven
Derevenskaya sourdough is intended for baking rye and rye-wheat breads.
Ingredients: Powdered starter culture, wheat flour, skimmed milk powder, guar gum (guar fruit juice). ascorbic acid, enzymes.
Dosage: 3% by weight of rye flour.
Manufacturer: Berta Group of Companies (Russia).
Gives a bright taste and aroma to bread. Monastyrskaya tea leaves are intended for baking rye and rye-wheat breads.
It should be used together with acidifiers of the AGRAM type or Derevenskaya-type ferments.
Ingredients: Peeled rye flour, sugar, fermented red malt, ground coriander.
Dosage: 0.5 to 5% by weight of flour.
Manufacturer: Berta Group of Companies (Russia).
and etc.
Flour improvers:
We strongly recommend that you use panifarin in all recipes. Homemade bread baked with this improver will always be fluffy, practically crumb-free and will remain fresh for a long time.
Panifarin (gluten) is obtained by fermenting wheat grains.
Panifarin is used as a flour improver when baking various types of homemade bread made from rye, wheat and mixtures of different types of flour, especially for flour with a reduced gluten content.
Panifarin improves the quality of the dough, it becomes more plastic, and facilitates its processing. Adding panifarin to flour improves the quality of baked bread: its volume increases, crumbiness decreases, more uniform porosity is provided, and freshness is prolonged.
Panifarin is added when flour contains little protein (gluten). If you bake bread at home using rye, buckwheat flour, or add bran, flakes, grain mixtures to the dough, then the dough turns out to be "heavy" for yeast. In this case, adding panifarin will help to make the dough more elastic and rise more easily.
Adding panifarin to the dough increases the nutritional value of baked bread, as it increases the protein content in the finished product.
As a flour improver, panifarin is used in small quantities (on average 1 tsp.on a glass of non-wheat flour, bran, mixture), it is added together with flour, with which it must be mixed well.
In 1 st. l. contains about 10 g of panifarin.
Ingredients: dry gluten, swelling wheat flour, ascorbic acid, natural enzymes.
Dosage: 0.5-2% by weight of flour (1-4 teaspoons per 500 g of flour). For bread made from wheat flour, the dosage is determined by its quality. The average figure is 1-1.5 tsp. for 500 g of flour.
The baking properties of rye flour are low. This is the reason why black bread always has a smaller volume and often an uneven crust. Therefore, it is recommended to use an improver for rye-wheat bread Plover volume. Add it to flour. The result will at least amaze you. You will get an even, beautiful crust, fluffy elastic crumb and prolong the freshness of your bread. The taste also changes for the better.
Moreover, the composition of the improver is absolutely natural.
Ingredients: Wheat flour, calcium carbonate, ascorbic acid, enzymes.
IMPORTANT: Plover volume does not replace sourdoughs and acidifiers, but only supplements them.
Dosage: 0.1% - 0.3% by weight of flour (depending on its quality)
Storage: 2 years in a cool dry place.
Producer: LLC "Saf-Neva", an enterprise of the Lesaffre group France \ Russia.
Molasses molasses
The addition of molasses increases the porosity and elasticity of the crumb, improves the taste, color and aroma of bread, prolongs its freshness.
Maltose syrup is a natural food product. Used in bakery and confectionery. Included in all classic recipes for custard (made with malt) bread. Molasses is not only a flavoring agent, but also a flour improver.
When using molasses, be sure to reduce the amount of sugar.
* The addition of a small amount of molasses to vodka softens its taste and gives the characteristic rye aroma.
Storage: 12 months at temperatures from 0 to 25 ° C.
Producer: "Food Concentrates Company" (Russia).
and etc.
I propose in this thread to discuss the actual use of such additives when baking bread in the oven, bread maker, slow cooker:
: read: the ratio of dry starter cultures and acidifiers to live (liquid) starter cultures,
: read: recipes for bread and pastries with their use
: read: where to buy if interested,
: read: and so on.

I think this topic should interest not only me ...
Sorry, this topic is already on the forum 🔗 .
But I did not see the practical development of the topic - and on the Internet there are mostly meager product descriptions ... If all these starters and acidifiers are so good, there may be no need to grow them ourselves and not adapt them to bread makers (who "love" dry ingredients) AND how much the use of ready-made factory leavens differs from the "live" ones in ready-made bread - in taste, size, porosity, etc.
Maybe it makes sense to combine these two topics into one? .. I really hope for the development of the topic and the response of the bakers.

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