Sourdough Bread made with Knead-Mie
Make you bread as Peber's Bakery does, daily with passion !
The Peber Bakery team is dedicated to crafting daily authentic sourdough bread with true passion for all it represents.
Sourdough bread is unique because it relies on the natural fermentation process, which uses wild yeast and bacteria (mainly from the Lactobacillaceae family) to leaven the dough.
Sourdough ferments slowly, giving the bread its distinctive tangy flavour and chewy texture.
The wild yeast in sourdough is more tolerant of the acidic environment created by the lactobacilli, which produce lactic acid during fermentation.
This process also enhances the bread's digestibility and shelf life.
-How It Works
Our expertly crafted mix contains everything you need ,except yeast, water and salt for a perfect loaf. Unlike traditional sourdough that requires days of fermentation and careful starter maintenance, our mix is powered by real wild sourdough cultures that activate instantly with water. This means you get the deep, tangy flavour, airy crumb, and golden crust of classic sourdough without the wait.
✅ No need to babysit a starter – just add water and salt
✅ Fermented flavour, soft crumb, and crisp crust
✅ Made with our real wild Peber sourdough cultures for authentic taste.
-Why Choose Our Sourdough Ready Mix for your customers ?
✔️ Ambient storage for 3 weeks & full potency and refrigerated will put the mix to sleep for over 3 months.
✔️ Genuine Sourdough flavour with natural fermentation cultures refreshed daily for a rich, complex taste
✔️ No Starter Required . Skip the hassle of feeding and maintaining a sourdough starter
✔️ Quick & Easy Just add water and salt, mix, rise, and bake!
✔️ Artisan-Quality Texture – Achieve the chewy, airy crumb and crispy crust of traditional sourdough with our award winning French flours.
✔️ Consistent Results – Perfectly balanced ingredients for foolproof baking every time
✔️ Clean Ingredients – No artificial flavours, preservatives, or shortcuts—just both our real, high-quality flours and Peber cultures
Who Is This For ?
- Our 810 gr pouches for busy home bakers who love fresh sourdough but don’t have days to wait
- Our 2430 gr pouches for experienced and busy bakers / caterers who want a quick solution without sacrificing quality and Hospitality establishments to supply freshly baked breads hot during their opening hours
Easy making, same day with instructions here.
"Mode d'emploi to home friends and hospitality professionals.
Easy Sourdough in less than 8 hours. Morning for evening bake or evening for morning bake is now possible with Knead-Mie !
-First hour : Empty one pouch in a large glass recipient ( not metal as Sourdough hates this material ) and had 260 gr of warm, not hot water. Knead by hand, cover with a cloth and let the autolyse start for 30 minutes.
-Second hour : In 130 gr of warm water add about 12 gr of sea salt, and incorporate in the dough, kneading again by hand. After 30 minutes on a table with a little flour fold and stretch it by hand. Do the last fold 0ne hour later
-Third hour : replace the dough in the glass recipient . A friend of hours fill the sink with warm water, cover with the cloth and bake after 5 hours proving . If you do your overnight proving comfortable ambiant temperature will suffice in your recipient then using a Dutch oven before baking and in the morning your dough will be ready to bake
-Baking : Rise the temperature to the maximum -usually at home 200 Dc . Bakers on the deck set the oven at 235 Dc , send 10 second of steam, bake 25 minutes, open the exhaust and finish with another 10 minutes. At home put a water recipient at the bottom of the oven, remove it after 30 minutes and finish baking with another 10 minutes. Note that with a Dutch oven it emulates the bakers oven."
Similar explanations here for larger 3600 gr pouches destined to trade >>
Peber Limited ™, ®, © 2023 - 2024-2025
UNIT 4 - CORNWALL BUSINESS PARK WEST - SCORRIER - REDRUTH - TR16 5FG
Telephone : 01209643214
Cie Nb 15182934 - Vat : GB 451 5801 07
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