Research

By Alex Rawlings What does sourdough bread have to do with autism? More than you might expect. This is a story about discovery—of microbes, of mental health, and of how something as simple as bread can support a more balanced life for people with Autism Spectrum Disorder (ASD). Sourdough Bread A New Life, A New Learning Curve When I moved to Belgium five years ago, I had no idea that my life would soon revolve around sourdough, writing, and autism. I was starting over—learnin

Sourdough Insights Understanding the acidity of your sourdough is key to mastering its flavor, fermentation speed, and overall health. In this video, you’ll learn the difference between  pH  (which measures the strength of the acids) and  TTA – Total Titratable Acidity  (which measures the total amount of acid present). We’ll show you how to use a pH meter and walk you through the lab-style process of titration to calculate TTA. Whether you're a curious home baker or a profes

Sourdough Science Sourdough has been around for over 5,000 years—but we’re still uncovering its secrets. This experiment set out to answer one fascinating question: If you feed different sourdoughs with the same flour, will they all start to behave—and taste—the same? The Experiment Setup We invited  15 bakers —seven professionals and eight passionate hobbyists—from around the world to take part in a unique sourdough experiment. Each baker received the  same bag of flour , di

Sourdough Science Your sourdough starter is alive—home to  billions of microorganisms  working together in a delicate balance. Some produce  lactic acid , others  acetic acid , and together they shape the flavor, texture, and behavior of your dough. But why does your sourdough change over time?Why does it sometimes smell fruity, other times sharp or vinegary? This video dives into the  microbial magic  behind sourdough fermentation. Learn how temperature, flour, feeding sched

Sourdough Science Sourdough has been part of human history for over  5,000 years , yet it continues to surprise us. At the Sourdough Institute, we’re always exploring new questions—and this time, we asked: If you feed different sourdough starters the same flour, will they become more alike, or retain their unique character? To find out, we invited  seven professional bakers  and  eight passionate hobbyists  to take part in a bold experiment. The Setup Each baker received a ba

Sourdough Science Sourdough bread isn’t just a trend—it’s a tradition rooted in time, taste, and health. Discover why long fermentation is the secret to better bread. Why Sourdough Bread Takes Time Bread is made from simple ingredients: flour, water, salt—and one often overlooked but essential element: time. While commercial yeast can produce a loaf in just a couple of hours, sourdough fermentation takes much longer—sometimes up to 48 hours. But is it really worth the wait? A

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.

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.

Objective & Methodology The primary objective of this study was to assess the effect of tap water on the lactic acid bacteria (LAB) population of traditional and mature sourdough, and the establishment of the LAB community during sourdough preparation. Ten tap waters from Italian regions known for their cultural heritage in leavened baked goods were used to refresh a traditional Apulian sourdough or to start a firm (type I) sourdoughs. The same type and batch of flour, recipe

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)

Sourdough Institute | 2021 Objective & Methodology The primary objective of this study was to investigate how varying percentages of mother dough (10%, 20%, 30%) and different fermentation temperatures influence the characteristics of sourdough. This research aimed to provide insights that could help bakers optimize their sourdough bread production to meet specific quality and sensory standards. Seven sourdough samples were selected from the Sourdough Library based on their t

Sourdough Institute | 2024 Objective & Approach The goal of this study was to create a sourdough bread that not only offers significant health benefits but is also well-received by consumers, specifically targeting Belgian preferences. The approach taken in this study could later be adapted for other consumer groups. Researchers selected sourdoughs from the Puratos Sourdough Library, focusing on the species of lactic acid bacteria (LAB) and the type of flour used, both of whi

Sourdough Institute | 2021 Objective & Approach The Sourdough Institute conducted a fascinating study in 2021 to explore how different yeast species influence sourdough characteristics and bread quality. The study involved sixteen sourdough samples from the Sourdough Library, categorized into two groups based on dominant lactic acid bacteria (LAB) species and varying yeast species. These sourdoughs were refreshed and used in bread making, with parameters such as pH, acidity,

The extra time taken to make the sourdough and bread can even bring additional health benefits.