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Can One Flour Create the Same Bread?

  • jlecot
  • 6 days ago
  • 2 min read

Updated: 4 days ago

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, different from what they normally used to refresh their starters. Over 10 days, they refreshed their own sourdough cultures daily using only this flour.


Then, they all came together at the Puratos Sourdough Institute in Sankt Vith, Belgium, where they baked loaves using the exact same recipe, ingredients, and equipment. The only variable? Their sourdough starter.


The goal was simple:Would feeding all sourdoughs the same flour make them behave the same—or would their unique microbial identities persist?


The Results: Sourdoughs Stay Unique

After baking, the breads were sensory tested by the participants themselves. Despite identical flour, recipe, and conditions, the breads were noticeably different in flavor, aroma, and texture.

This confirmed what many sourdough bakers alr

eady suspect:👉 A sourdough’s character is shaped by more than just flour.Its microbial community, environment, and history all play a role—and those traits don’t disappear easily.


Why This Matters

About 150 years ago, the rise of commercial yeast led to a decline in sourdough diversity. But today, sourdough is making a comeback—and with it, a renewed appreciation for its complexity and individuality.

Through the Quest for Sourdough, we’re exploring these questions one by one—preserving, studying, and celebrating sourdough cultures from around the world.

 


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