bake - July 2019 - 36

breads

Sourdough

DIVERSITY
Erin McKenney, Ph.D., postdoctoral researcher at North Carolina
State University, presented the latest results from the Citizen
Science Sourdough Project as keynote speaker at the International Symposium on Bread on June 12-14 at Johnson & Wales
University's campus in Charlotte, North Carolina.
Aiming to examine the microbial diversity of sourdough starters from around the world, the sourdough project began three
years ago with a global questionnaire that included such questions as "how old is the starter?" and "how old are you?" Therefore, variables under examination included both the sourdough
starter and the person who created it.
Nearly 600 participants in 17 countries sent in sourdough starters (some packages were "inﬂated like balloons," McKenney
recalled). Having cultures in hand enabled the researchers to
perform experiments and conduct DNA sequencing, "to take
a roll call of these bacteria," McKenney said. They curated the
meta data to further interpret the results.
"We found over 70 types of lactic acid bacteria," she said, adding that Lactobacillus sanfranciscensis made up a big block of
the bacteria identiﬁed and Saccharomyces cerevisiae (a common yeast) was present in more than 75% of samples. "When
we turned to the microbes themselves, we took the ﬁve most
common bacteria and the ﬁve most common yeasts and conducted a comparison study, two at a time. We started to ﬁnd a
family tree of starters."
"We identiﬁed 15 clusters, simple and distinct," McKenney said.
"The next step is to study what do these clusters have to do
with ﬂavor and the end product itself."
McKenney studies how microbial communities form over time
and how they adapt to their environments. Recently, she has
expanded her research to sourdough and other fermented
foods. Microbial cultures lie at the heart of human cultures, and
fermented foods provide accessible systems for studying mi-

Puratos was the presenting sponsor for the third time of JohnBaker and author Sarah Owens discusses shaping and scoring at a hands-on
sourdough class at the International Symposium on Bread.

36 < JUL 2019 | bakemag.com

JOHN UNREIN

crobiology and nutrition without formal laboratory equipment.

http://www.bakemag.com

bake - July 2019

Table of Contents for the Digital Edition of bake - July 2019

bake - July 2019
Editor's Note - THE IBIE PLANNING ISSUE: the power of bakery
Contents
Management - The Staffing Challenge
Technical Corner - MULTICULTURAL flavor innovation
Practical Marketing - Power of the eClub
Equipment Innovations - Portion Control
How to earn more bread
Next-level cakes
Chocolate & Decorating - OFF to the races
Cakes - From Football Franchise to CUPCAKE FRANCHISE
Sweet Goods - Sweet Grab & Go
Breads - Sourdough DIVERSITY
Pastries - PARIS BAGUETTE
Foodservice - HEALTH BARS, POWERED BY GRAINS
CAKENOMICS - July 2019
The Rich Flavors of Fall
TIME SAVING TIPS - Get Cool
WINNING PROMOTIONS
SUPPLY SIDE ECONOMICS
INNOVATIVE PRODUCTS
Product Showcase
Classifieds
Ad Index
Formula of the Month
bake - July 2019 - bake - July 2019
bake - July 2019 - bake - July 2019
bake - July 2019 - 2
bake - July 2019 - Editor's Note - THE IBIE PLANNING ISSUE: the power of bakery
bake - July 2019 - 4
bake - July 2019 - 5
bake - July 2019 - Contents
bake - July 2019 - 7
bake - July 2019 - Management - The Staffing Challenge
bake - July 2019 - 9
bake - July 2019 - Technical Corner - MULTICULTURAL flavor innovation
bake - July 2019 - 11
bake - July 2019 - Practical Marketing - Power of the eClub
bake - July 2019 - 13
bake - July 2019 - Equipment Innovations - Portion Control
bake - July 2019 - 15
bake - July 2019 - How to earn more bread
bake - July 2019 - 17
bake - July 2019 - 18
bake - July 2019 - 19
bake - July 2019 - 20
bake - July 2019 - 21
bake - July 2019 - 22
bake - July 2019 - 23
bake - July 2019 - Next-level cakes
bake - July 2019 - 25
bake - July 2019 - 26
bake - July 2019 - 27
bake - July 2019 - 28
bake - July 2019 - 29
bake - July 2019 - Chocolate & Decorating - OFF to the races
bake - July 2019 - Weber - 1
bake - July 2019 - Weber - 2
bake - July 2019 - Weber - 3
bake - July 2019 - Weber - 4
bake - July 2019 - Weber - 5
bake - July 2019 - Weber - 6
bake - July 2019 - 31
bake - July 2019 - Cakes - From Football Franchise to CUPCAKE FRANCHISE
bake - July 2019 - 33
bake - July 2019 - Sweet Goods - Sweet Grab & Go
bake - July 2019 - 35
bake - July 2019 - Breads - Sourdough DIVERSITY
bake - July 2019 - 37
bake - July 2019 - 38
bake - July 2019 - 39
bake - July 2019 - Pastries - PARIS BAGUETTE
bake - July 2019 - Foodservice - HEALTH BARS, POWERED BY GRAINS
bake - July 2019 - 42
bake - July 2019 - CAKENOMICS - July 2019
bake - July 2019 - The Rich Flavors of Fall
bake - July 2019 - 45
bake - July 2019 - 46
bake - July 2019 - 47
bake - July 2019 - TIME SAVING TIPS - Get Cool
bake - July 2019 - 49
bake - July 2019 - WINNING PROMOTIONS
bake - July 2019 - SUPPLY SIDE ECONOMICS
bake - July 2019 - INNOVATIVE PRODUCTS
bake - July 2019 - Product Showcase
bake - July 2019 - 54
bake - July 2019 - 55
bake - July 2019 - Classifieds
bake - July 2019 - Ad Index
bake - July 2019 - Formula of the Month
bake - July 2019 - 59
bake - July 2019 - 60
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