A system (1) for producing a dough starter culture is provided which comprises a plurality of reservoirs (15) pre-loaded with a small amount (“mother level”) of a previously obtained starter culture. Into the reservoirs (15) are inoculated the other ingredients required for the preparation of starter culture and the contents are left to ferment for a specified period of time to produce the required starter culture, which is then discharged as required from each reservoir (15). A “mother level” portion is retained in the reservoirs and is used to produce a next batch of starter culture. The system (1) operates automatically and is programmable so that a first pre-set interval of time which is less then the fermentation time is allowed to elapse from the start of fermentation in a first reservoir (15) before the ingredients are delivered into a succeeding reservoir (15), and a second pre-set interval of time is allowed to elapse after the starter culture is discharged from the first reservoir (15) before a next batch of the ingredients is delivered into the first reservoir (15).