Protocolo para la elaboración de pre-fermento en base de agua mineral y fermentación espontanea de trigo

Abstract

Abstract: This protocol proposes a standardized technical model for the preparation of a pre-ferment based on wheat flour and still mineral water (Thessaly), using the spontaneous fermentation process as a basis. This technique is based on the use of wild yeasts and bacteria present in the environment that is generated over the estimated time. This avoids the use of commercial yeasts and instead achieves a natural, deep, and controlled fermentation. This technical process not only seeks to optimize the organoleptic profile of natural sourdough, but also promotes more sustainable baking practices, linked to the local environment and focused on the flavor and authenticity of the product. This protocol was developed under real-life conditions with empirical testing and sensory analysis, and is aimed at artisanal bakers and educational institutions interested in strengthening the bakery culture using traditional methods.