In the Detmolder system, the sourdough is built up in three phases, each favoring the development of one aspect of the sourdough-yeast, acetic acid, and lactic acid-under different conditions of moistness (hydration), temperature, and duration of ripening

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The Detmolder system is a method of sourdough preparation that involves three stages, each designed to optimize the development of different components of the sourdough: yeast, acetic acid, and lactic acid. These stages vary in hydration, temperature, and fermentation time to favor the growth of specific microorganisms and achieve a balanced sourdough culture.

In the Detmolder System, the Sourdough Is Built Up in Three