Ernst Böcker

German master craftsman, inventor and businessman (1860-1946)¹

Ernst Böcker (born 12 October 1860 in Herzebrock, Kingdom of Prussia, died 14 August 1946 in Minden, Germany) was a German master craftsman, inventor and businessman. In 1908 he patented an apparatus for the acidification of dough and a little later developed a safe sourdough starter product for rye fermentation processes, revolutionizing the quality of rye breads and subsequently increasing the overall-quality of bread products.²

From Wikipedia’s article on Ernst Böcker (this version), CC BY-SA 4.0.

Born Oct 12, 1860, died Aug 14, 1946.¹