Sourdough Insights I f you love sourdough, then you will fall in love with injera. This soft, spongy Ethiopian flatbread is famous for its slightly tangy taste and beautiful tiny bubbles, and it is all made possible thanks to natural fermentation. But until recently, no one really knew exactly which microorganisms were responsible for creating its signature taste, texture, and aroma. A new study supported by Puratos reveals the fascinating microbial world inside injera dough

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