Thomas Lepold (56), an engineer of cereal technology, is a consultant for product- and process development and quality management in the field of craft bakery and industry. His main focus is sourdough and spontaneous fermentation. Started his career more than 40 years ago in the bakery sector, he has been working on projects around the world for more than 14 years and founded the company BackNatur with his wife Monika in 2005, which is specialized in baking without yeast and without additives.

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