A method for producing dough comprising: providing a batter from a fermented dough; fermenting the batter under aerobic conditions by controlling airflow; and admixing the fermented batter with at least flour to form a manufactured dough, as well as uses of an admixture comprising a batter derived from a fermented dough, wherein said batter is fermented under aerobic conditions by controlling airflow, and at least flour, the admixture forming a manufactured dough for: minimising waste in dough manufacture; the manufacture of a dough having an improved baking performance and/or improved organoleptic properties and/or texture; reducing the additives necessary in the dough manufacture and/or baking process; for improving mould free shelf life of a baked product or combinations thereof and manufactured doughs, baked products and foodstuffs obtainable by a method or use of the invention.