bake - January 2020 - 19

The global sourdough bread market is expected
to grow 6.9% annually through 2023.
Mordor Intelligence

San Francisco sourdough has to
be made there, where the climate
and the wild yeasts in the air are
speciﬁc to the region. Others claim
the exact ratios of different kinds
of yeasts and lactobacilli don't
matter as much because it's more
about technique.
"Sourdough has so much ﬂexibility, depending on time, temperature, ﬂour and shaping," says Sarah
Owens of Ritual Fine Foods, New
York City, and author of "Sourdough:
Rustic Fermented Breads, Sweets,
Savories, and More."
A n o t h e r p a r t o f t h i s sto r y
involves America's increasing
fascination with fermented foods.

According to data from Upserve, a
restaurant management platform,
consumption of fermented foods
rose an astounding 149% in 2018.
Craft bread bakers are learning
from the craft beer industry, in
particular, that today's consumers
want more choices of unique
ﬂavors that feel close to home.
Using "ﬂavor juice," McKenney
and her team of researchers added
one type of bacteria or yeast to a
test tube and evaluated the number
of cells growing. "The more cells
that are growing, the less light
shines through. Then we plot the
growth curves. By comparing two
at a time, we started to ﬁnd a family

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

tree of sourdough starters, based
on similar microbial communities." 
The researchers identiﬁed 15 clusters. "They are simple and distinct
and have very little to do with
humans. Now we realize we have
no control over the food growing in
our microbial system." For the next
step, researchers will look at how
these clusters inﬂuence ﬂavor and
the end product. "Perhaps someday
the world will have trained sourdough sommeliers,"  McKenney
said.  "My hope is that through
all these techniques, we will
discover not only who is living in
these communities, but what their
resumes are."

19

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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
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