Sourdough Science

Fermenting flour and water to make “wild yeast” for baking.

Benefits of Sourdough Bread

Dietitian approved!

Sourdough Basics

History of Sourdough

Short, simple summary.

Approx 10 mins long with some useful historical imagery

Brief History of Wheat

Precise Timestamp for Benefits of Sourdough and History of Wheat is 00:30 – 03:40

Video also includes

How to reactivate previously stored, refrigerated Sourdough Starter 03:41 – 06:17
Sourdough Bread Recipe 06:18 – 13:16
Ends with Jam Butty taste test. 13:17

The Science Behind Sourdough

Topics included in the video below:

Microorganism origins– where does it come from?
Food production process– a closer look the flours journey from where it grew; a long adventure from field to kitchen.

Fermentation Process

Flour proteins creating gluten – the fuel for the microorganisms growth.
Carbon Dioxide production causing bubbles in the starter mixture and is the ultimate power behind the dough rising and then airy loaf texture.
Lactic Acid production causing the unique taste,
Digestion – Lactic acid also breaks down gluten in the bread dough helping the digestion process in most people, especially those with gluten sensitivities.

Brief introduction to the Science behind Sourdough 00:54 – 03:40

How Microorganisms Differ by Location

Microorganisms, cultures and fermentation, a closer look.

Mind blowing lecture detailing the story behind 6000 years of bread making. In a dicky bow. Adorable.