Abstract: A method of making a fermented milled grain substrate to be used in bakery products is disclosed, the process comprising:(i) providing a pumpable, aqueous slurry of milled grain;(ii) delivering a volume of said slurry into a fermentation vessel;(iii) fermenting said slurry subsequent to an initial inoculation with lactic acid-providing bacteria;(iv) monitoring a condition of said slurry, which condition is a function of the fermenting of said slurry;(v) removing a portion of said slurry when said condition reaches a predetermined value;(vi) adding further slurry of milled grain to said vessel to replace the portion removed, which further slurry is non-sterile and wherein;(vii) steps (iv), (v) and (vi) are repeated to maintain steady state fermentation conditions within the vessel, with the bacteria levels within the vessel being substantially maintained by bacteria growth within the vessel, without addition of further lactic acid-providing bacteria.