The invention relates to a method for manufacturing a basic dough for baked products by using fermented residual dough, comprising the following steps: a) inoculating a sour dough substrate with a starter culture and obtaining a starting material, b) coarse comminution and/or separation of a residual dough, c) mixing 20 to 70 parts of residual dough from step b) with 5 to 40 parts of water and 15 to 50 parts of the starting material from step a) and obtaining a mixture, d) fermenting, possibly homogenizing, the mixture at a temperature of 20 to 38 °C over the time interval of 6 – 20 h (hours) and obtaining a fermented residual dough having a pH value of less than pH 4.5; e) mixing 15 to 35 parts of the fermented residual dough with 65 to 85 parts of a raw dough and obtaining a basic dough.
