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

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

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.

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...

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.