Natural liquid yeast fermenter

Sourdough proofers help control the bread making process.
To make good bread there are two fundamental keys: having a good sourdough and the fermentation process. In both lies the secret of the quality of bread, its smell and taste. If you add to this having good bakery machinery, such as sourdough proofers, the advantages that the baker will obtain will be immense.
Sourdough is the mixture of flour and water that has naturally fermented by lactic acid bacteria and wild yeast present in the air and in the flour. It's the way bread has been made for thousands of years.
Although its fermentation is a slow process, the absence of artificial yeasts and other substances creates a higher quality bread and also offers multiple health benefits:
It has a lower glycemic index, so it helps prevent diabetes.
Its proteins are easier to digest, even by people with low sensitivity to gluten.
The fermentation process increases beneficial bacteria, favoring the digestive tract.
It allows a better absorption of vitamins B1, zinc, iron, copper, magnesium and phosphorus.
It helps bread stay fresh longer and last longer in perfect condition.
If that sourdough is made with wholemeal flour, the bread helps control the absorption of fats, controls cholesterol and reduces the speed of absorption of sugars.
These advantages of sourdough mean that its value is being rediscovered and a return to traditional bread-making systems is taking place. However, time and the need to have fresh bread available at all hours can make a bakery hesitate when choosing between types of fermentation.
This is where sourdough proofers play a fundamental role. If an establishment has this bakery machinery, it has many advantages to have high-quality bread by controlling the process. Because sourdough proofers are a very useful tool to control it through a combination of temperatures and humidity that adapt to the needs of the baker.