Abstract: The invention relates to a starter concentrate for producing baked g a method for producing a starter concentrate and the use of said starter concentrate for producing baked goods as well as the baked goods produced with a starter concentrate of this type. For a variety of reasons there is a need to have a suitable alternative both for baking additives and for starter. The starter concentrate taught by this invention is based on mechanically, thermally, thermally-pneumatically and/or mechanically-thermally modified food-grade cereal bran or parts thereof, optionally supplemented by yeast and antioxidants. The starter concentrate is characterized by very good processing characteristics (sort dough ring time), improvement of its baking characteristics (fast and strong oven spring, good baking volume, attractive crust coloration), improved sensory qualities (aroma, taste, mouth feel) as well as a longer shelf life.