The Aliferm project is geared to the sustainable production of bread-making ferments with a “typical” taste (baker’s yeast and flavourful/flavouring sourdough) from traditional Walloon cereal syrups, totally recovered, in a zero waste process from flour to finished baked product. By combining the environment, flavour and health dimensions, the sponsors of the project intend to reduce the quantities of water used, the energy required for evaporation and concentration of the fermentation juice and the costs of purification.