A process and an apparatus for the production of a sourdough are described, in this case, the starting material or substrate used is scrap bread, such as for example sawing and slicing waste from crispbread, which scrap bread is subjected to an extended fermentation process. The sourdough is suitable, in particular, for improving the baking properties of the pentosanes in coarse meals and flours from cereals and the bread baked using this has outstanding aroma enhancements. A product is thus created which is obtained from cheap raw materials and as a result of which conventional natural or crystalline dough acidifiers can be wholly or partly replaced.
