How to Deliver Sourdough With Appropriate Characteristics for the Bakery Industry? The Answer may be Provided by Microbiota

October 6, 2023 Food Bioscience

This review explores how microbial diversity can impact the bakery industry, enhancing sourdough bread’s safety, sensorial and nutritional properties.

What Makes Those Pandemic-Era Sourdoughs So Deliciously, Uniquely, Sour?

August 16, 2023 American Chemical Society

For over a hundred years, sourdough bread has been synonymous with San Francisco, where today, scientists will report that they’ve identified and quantified 21 key chemical compounds that make this bread taste and smell so unique. They’ve also compared the levels of the compounds in different breads.

The Big Fat Sourdough Study: Researchers Reveal Surprising Diversity, Tackle Baking Myths

February 10, 2021 Mihai Andrei, ZME Science

When the pandemic started, sourdough bread boomed almost overnight. Stuck inside their homes, many turned to this comforting ancient craft and baked, at least for a while, delicious sourdough bread.

Sourdough September: Annual International Celebration of Genuine Sourdough and People Who Make It

August 4, 2020 Real Bread Campaign

The ninth month of the year is when the Real Bread Campaign goes on a mission to help everyone worldwide to discover that: life’s sweeter with sourdough!

Part Science, Part Art, the Allure of Sourdough Bread is Rising in Utah and Across the Nation During the Pandemic

Whatever the reason, baking sourdough bread has become one of the new pastimes of the pandemic. Add it to the list next to planting a garden and raising backyard chickens.