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Science of Sourdough: Applied Microbiology for Bakers, Part 2 – Biochemistry
by Eric Ferias Written on behalf of Leaven Foods, blog found on Substack, along with Cameron Martino and James Gaffney, Co-Founders of Leaven. In baking, the predominant focus is on grain from the botanical family of grasses called Poaceae. This diverse family includes corn, rice, oats, sorghum, teff, millet, wheat, rye, and barley, amongst others. When a…
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Sourdough Science: Applied Microbiology for Bakers, Part 1- Microbial Diversity
Written on behalf of Leaven Foods, blog found on Substack, along with Cameron Martino and James Gaffney, Co-Founders of Leaven. In this first installment, of what will be an ongoing “Science of Sourdough” series, we introduce sourdough microbiome basics. Microbes! What are they? Where do sourdough microbes originate? How does the sourdough microbial community form? …
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Brewery to Bakery: Can Bakers Adopt Beer Making Technology to Improve Their Bread?
Written on behalf of Leaven Foods, blog found on Substack, along with Cameron Martino and James Gaffney, Co-Founders of Leaven. When the process of microbial fermentation was discovered, both bakers and brewers were gifted a roadmap from nature to configure high-quality products. While the brewing industry has taken a massive step in the last hundred…