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In today's episode we dive into the science of sourdough! We answer frequently asked questions and share what we have learned through research about the sourdough microbiome.
Topics
What is real sourdough? Common terminology
What types of flour are best to use/what we use in our bakery
Bacteria & Fungi (Yeast) in sourdough cultures
Digestion of gluten and other proteins
Pre- vs. Probiotics
Shelf life of sourdough bread.
Referenced Research
The diversity and function of sourdough starter microbiomes - 2021 study out of Tufts University by Elizabeth Landis et al.
Proteolysis by Sourdough Lactic Acid Bacteria: Effects on Wheat Flour Protein Fractions and Gliadin Peptides Involved in Human Cereal Intolerance - Di Cagno et al., 2002
Sourdough Lactic Acid Bacteria Effects on Bread Firmness and Staling - Corsetti et al., 1998
The proteolytic system of Lactobacillus sanfrancisco CB1: purification and characterization of a proteinase, a dipeptidase, and an aminopeptidase - Gobbetti et al., 1996
