bake - January 2020 - 16

examining sourdough and its

FUTURE POTENTIAL
By John Unrein
There are millions of kinds of
bacteria and fungi on Earth. Yet
if you mix flour and water, the
community of organisms that
colonize the resulting concoction
is almost always composed of a
small handful of organisms that
are able to leaven bread, yielding
a sourdough starter. How this
happens is one of civilization's
great mysteries, a mystery at the
heart of bread making.
For tens of thousands of years,
humans have made bread. For
nearly 200 years (or possibly more),
Americans have made sourdough
bread. Boudin French Bakery, original maker of San Francisco sourdough bread, formed in 1849, and
all of Boudin's sourdough bakery
products are made from the same
mother dough. Back then, people
who became known as 49ers
rushed to northern California to
mine for gold. It's believed that
Isidore Boudin received the mother
dough from one of these 49ers.
The starters were so important that

16

they would cuddle them on cold
nights, so the yeasts and bacteria
that made them viable didn't die,
according to San Francisco Travel
writer Avital Ungar. These intelligent miners became known as
"sourdoughs."
Some bakers suggest that the
biggest factor inﬂuencing which
species of microbes are found
in a sourdough starter are the
microbes that are on the bodies
of the people who started it. Some
say it is the grain that is used.
Others, the climate. Others still,
the water. Everyone may be right,
according to biologist Rob Dunn at
North Carolina State University.
"Sourdough is deeply embedded
in human history. For tens of thousands of years, we have been
basing our culture on microbial
ecology," says Erin McKenney, Ph.D.,
a postdoctoral researcher at North
Carolina State University. "Inside,
you are teaming with superhero
sidekicks your entire life. We
have the opportunity to empower

73% of
consumers are
willing to pay
more at retail
for products
made with
ingredients
they trust and
recognize.
2017 survey by Ingredient
Communications

Bake Magazine Digital Special Report 1 | Volume 1 | bakemag.com

http://www.bakemag.com

bake - January 2020

Table of Contents for the Digital Edition of bake - January 2020

bake - January 2020
Contents
From the editor - Bread is hip again, a sign of hope.
The future of bread is moving in multiple directions
Examining sourdough and its future potential
Q&A: Jonathan Davis
Why gluten-free is here to stay
Producing whole wheat breads at larger scale
Understanding influences of the milling process
Pogácsa
Sprouted Khorasan bagels
Consumer Insights
bake - January 2020 - Consumer Insights
bake - January 2020 - Consumer Insights
bake - January 2020 - 2
bake - January 2020 - 3
bake - January 2020 - 4
bake - January 2020 - 5
bake - January 2020 - 6
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