Science of Sourdough
Wild Yeast in Sourdough
Lesson 1 of 9
Wild yeast is one half of the living partnership that makes sourdough work.
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Science of Sourdough
Explore the fermentation, microbes and dough chemistry behind stronger starters and more consistent loaves.
Science of Sourdough
Lactic Acid Bacteria in Sourdough
Lesson 2 of 9
Yeast makes the dough rise. Lactic acid bacteria help define the flavour and environment around it.
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Science of Sourdough
Fermentation in Sourdough
Lesson 3 of 9
What fermentation actually does inside sourdough dough, and how time, temperature, gas and acidity affect the bake.
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Science of Sourdough
pH in Sourdough Explained
Lesson 4 of 9
pH gives us a way to describe acidity, but it is only one part of the sourdough picture.
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Science of Sourdough
Enzymes in Sourdough
Lesson 5 of 9
Enzymes quietly make flour more usable to both the microbes and the baker.
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Science of Sourdough
Gluten Development in Sourdough
Lesson 6 of 9
Gluten is the flexible network that allows dough to hold the gas fermentation creates.
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Science of Sourdough
Temperature and Sourdough Fermentation
Lesson 7 of 9
Temperature is the hidden dial controlling almost every fermentation timetable.
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Science of Sourdough
Hydration Science in Sourdough
Lesson 8 of 9
Water does far more than make flour wet. It changes mobility, gluten, fermentation and the final texture of bread.
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Science of Sourdough
Why Sourdough Tastes Sour
Lesson 9 of 9
The sourness in sourdough comes from acids created during fermentation—but the flavour is more complex than one simple cause.
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Science of Sourdough
The Importance of Dough Temperature in Sourdough Making
Dough temperature controls how quickly sourdough ferments. Warmer dough generally ferments faster; cooler dough takes longer. Instead of following a fixed timetable, use temperature alongside visible changes in…
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