Research

Are you eager to delve deeper into the science and art of sourdough fermentation? Our collection of research articles is perfect for you. Discover comprehensive studies, innovative techniques, and practical insights that will enhance your understanding and skills in sourdough baking.

Autism and Sourdough: a personal journey into Gut Health, Connection and Hope

By Alex Rawlings What does sourdough bread have to do with autism? More than you might expect. This is a story about discovery—of...

Jul 33 min read

How to measure the acidity of your sourdough

Sourdough Insights Understanding the acidity of your sourdough is key to mastering its flavor, fermentation speed, and overall health. In...

Jul 31 min read

Can One Flour Create the Same Bread?

Sourdough Science Sourdough has been around for over 5,000 years—but we’re still uncovering its secrets. This experiment set out to...

Jul 22 min read

What’s Really Happening Inside Your Sourdough?

Sourdough Science Your sourdough starter is alive—home to billions of microorganisms working together in a delicate balance. Some...

Jul 21 min read

What happens when starters share the same flour?

Sourdough Science Sourdough has been part of human history for over 5,000 years , yet it continues to surprise us. At the Sourdough...

Jul 22 min read

The benefits of long Sourdough Fermentation

Sourdough Science Sourdough bread isn’t just a trend—it’s a tradition rooted in time, taste, and health. Discover why long fermentation...

Jul 23 min read

Enzymatic and Bacterial conversions during Sourdough Fermentation

Sourdough Fermentation involves complex interactions between enzymes in the flour and the metabolism of microorganisms, which greatly affect bread quality. These interactions influence the breakdown of carbohydrates, proteins phenolic compounds and fats.

Apr 244 min read

Food Fermentations: Making Plant Foods easier to digest

Ever wondered how ancient practices like fermentation can transform your diet? Dive into our article to learn how fermenting plant foods can boost their nutritional value, make them easier to digest, and even help with food sensitivities. From reducing harmful compounds to enhancing flavors, find out why this age-old technique is still relevant today.

Apr 244 min read

The Role of Tap Water in Sourdough Preparation

Objective & Methodology The primary objective of this study was to assess the effect of tap water on the lactic acid bacteria (LAB)...

Jan 153 min read

Impact of Sourdough Refreshment Parameters on dough and bread quality

Sourdough Institute | 2022 Objective & Methodology This study aimed to investigate how various backslopping parameters influence sourdough fermentation and the resulting bread quality. The research focused on traditional sourdough fermentation, examining the effects of different parameters on the physico-chemical characteristics of both sourdough and bread dough. Sixteen sourdough samples were prepared with varying dough yields (150, 200, 300), temperatures (18°C, 25°C, 30°C)

Oct 28, 20243 min read