The Science of Sourdough

To participate in the conversation, register here: https://annualreviews-org.zoom.us/webinar/register/7316019998818/WN_CX7caEabSDuia5hxGKFLoA

As the Covid-19 pandemic forced people in lockdown, many retreated to their kitchens. Photos of frothy sourdough starters and freshly baked bread — the fruits of at-home experiments with just water, flour and a spoon — flooded social media. These nourishing endeavors were fueled by living microbes in the sourdough starter, which originated in the flour, the air and even the baker’s hands. Researchers, sometimes with help from home bakers, are still uncovering how various species of yeast and bacteria — and the conditions in which they thrive — contribute to each unique loaf.

Join Knowable Magazine for a live conversation about sourdough science, its history and the latest research. Science journalist Bob Holmes, author of Flavor: The Science of Our Most Neglected Sense and Knowable’s recent feature on the microbial secrets of sourdough (www.knowablemagazine.org/article/living-world/2020/microbial-secrets-sourdough), will moderate.

Speakers include:
• Erin McKenney, microbial ecologist, North Carolina State University
• Guylaine Lacaze, head of sourdough research, Puratos baking consulting company
• Karl De Smedt, curator of the sourdough library, Puratos baking consulting company

If you can’t make the date/time of the webinar, we encourage you to register for access to the on-demand version of the webinar, which will be available after the live event.

The Science of Sourdough is part of Reset, an ongoing series of live events and science journalism exploring how the world is navigating the coronavirus pandemic, its consequences and the way forward. Reset is supported by a grant from the Alfred P. Sloan Foundation. Knowable Magazine is a product of Annual Reviews, a nonprofit publisher dedicated to synthesizing and integrating knowledge for the progress of science and the benefit of society.

Видео The Science of Sourdough канала Knowable Magazine