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Soft drinks from Germany
Brottrunk is a sour, cloudy German drink made by fermenting baked sourdough bread in water with lactic acid bacteria. In the maker's patented method an over-soured wholegrain sourdough is baked, crushed, mixed with water and some sludge from an earlier batch, and left for about a month until the pH is near 3. The liquid is then drawn off; it is unsweetened and very sour.
| Crushed baked sourdough bread5–50 % of the batch weight (most often 10–40 %) | Baked from an over-soured dough[kanne1989] |
| Fermentation sludge from an earlier batchAbout 0.5 % of the batch weight | The inoculum[kanne1989] |
| Water | [kanne1989] |
| Starter | backslop: fermentation sludge from an earlier batch, with the lactic acid bacteria of the sourdough |
Total time across the recorded steps: 26 days – 36 days
What changes: A wholegrain sourdough sours far past the point of normal bread
Output: over-soured dough.
Microbes at work in this step
lactic acid bacteria sour the dough far past normal bread sourness
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Brottrunk is a sour, cloudy German drink made by fermenting baked sourdough bread in water with lactic acid bacteria. In the maker's patented method an over-soured wholegrain sourdough is baked, crushed, mixed with water and some sludge from an earlier batch, and left for about a month until the pH is near 3. The liquid is then drawn off; it is unsweetened and very sour. Made in 5 steps over 26 days – 36 days. The longest step, ferment, takes 25–35 days (Kanne W. (applicant Kanne Brottrunk & Co KG G…) and runs at up to 40 °C (Kanne W. (applicant Kanne Brottrunk & Co KG G…). Lactic acid bacteria of the sourdough, preferably heterofermentative cultures and Yeasts do most of the fermenting.
| Main step | 25–35 daysReported[kanne1989] | Ferment |
|---|---|---|
| Temperature | up to 40 °CReported[kanne1989] | Ferment |
| Acidity | pH 3Reported[kanne1989] | Ferment |
Brottrunk ferments baked bread in water for about a month with lactic acid bacteria and no added sugar, so it ends near pH 3 and very sour. Kvass is sweetened and fermented briefly with yeast as well, so it is sweet-sour and lightly fizzy.
Every number is labelled with how it is known. How this atlas is made
Developed in the early 1980s by Wilhelm Friedrich Kanne (1933–2011), whose family bakery dates from 1904; "Brottrunk" is a registered trade mark (de Wikipedia). Kanne's patents describe the drink as the liquid from bread soured in water. An uncontrolled one-year observational study had 30 volunteers drink 0.7 L a day.
