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Sourdough Story Imagine spending a week surrounded by +150 living sourdough cultures from around the world. That’s exactly what it’s like...

Sourdough Story Meet Beesham Soogrim , a passionate baker, educator, and sourdough ambassador whose journey began on the sun-drenched...

Sourdough Story What started as a simple holiday in France turned into a life-changing journey for Ralph Nieboer—now a proud sourdough...

Sourdough Insights We pay for bottled water without blinking—but expect bread to be free. It’s time to rethink the value of one of the...

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

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

Sourdough Recipes Learn how to make your own sourdough starter and bake delicious artisan bread at home. Sourdough Bread Step 1: Make...

Sourdough Tips How to Score a Baguette Scoring a baguette is more than just making cuts—it's a technique that shapes how your loaf...

Sourdough Recipes Click on the picture to watch the Quest for Sourdough movie featuring Will Grant Celebrating National Pizza Day with...

Sourdough Recipes Who is Ione Christensen? Ione Christensen is a notable figure from Dawson City, Yukon. She has had a distinguished...

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)...

Sourdough Institute | 2022 Objective & Methodology This study aimed to investigate how various backslopping parameters influence...

Sourdough Institute | 2021 Objective & Methodology The primary objective of this study was to investigate how varying percentages of...

Sourdough Institute | 2024 Objective & Approach The goal of this study was to create a sourdough bread that not only offers significant...

Sourdough Institute | 2021 Objective & Approach The Sourdough Institute conducted a fascinating study in 2021 to explore how different...

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