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Science
Why does a sourdough do what it does? These pieces go under the hood without losing the kitchen.
All articles in Science
38 posts
Tap Water vs Filtered Water for Sourdough
Chlorine, chloramine, and mineral content — what actually matters for your starter and dough.
Dr. Anne Schultz · 2 min read
Dough Temperature Explained: Why DDT Matters in Sourdough
Desired dough temperature (DDT) controls fermentation speed — here's how to hit it consistently.
Dr. Michael Lasalle · 2 min read
Why Sourdough Needs Salt (and When to Add It)
Salt strengthens gluten, slows fermentation, and builds flavor — skip it and the loaf suffers.
Dr. Sarah Chen · 2 min read
Acetic vs Lactic Acid: What Shapes Sourdough Flavor
Vinegary bite vs creamy tang — how temperature, hydration, and flour steer acid balance.
Dr. Sarah Chen · 2 min read
Why Sourdough Stales: Starch Retrogradation Explained
Staling is mostly starch recrystallization — not just 'drying out.' Here's how to slow it.
Dr. Michael Lasalle · 2 min read
Amylase in Sourdough: Enzymes That Feed Fermentation
How amylase unlocks sugars from starch — and why flour malt level changes browning and speed.
Dr. Anne Schultz · 2 min read
How Gluten Networks Trap Gas in Sourdough
Oven spring is gas expansion held by a protein web — strength, extensibility, and fermentation balance.
Dr. Michael Lasalle · 2 min read
The Maillard Reaction and Sourdough Crust Color
Why crust browns, what sugars and proteins do, and how steam timing changes color.
Dr. Anne Schultz · 2 min read
Wild Yeast in Sourdough: What Species Actually Matter
It's not just 'yeast in the air' — flour-borne microbes and Lactobacillus partnerships drive your starter.
Dr. Sarah Chen · 2 min read
Sourdough pH and Food Safety Basics
Acidity helps protect starters and bread — what's normal, what's risky, and when to discard.
Margaret Cole · 2 min read
Lactobacillus and Wild Yeast: The Two Engines of Sourdough
Your starter is a partnership between wild yeast and lactic-acid bacteria. Here's what each one does and why both matter.
Dr. Sarah Chen · 2 min read
Why Does Sourdough Go Stale? The Science of Staling
Staling isn't just drying out — it's starch retrogradation. Understanding it tells you exactly how to keep bread fresh.
Dr. Michael Lasalle · 2 min read
Sourdough and Gluten Sensitivity: What's Actually Going On
Why some gluten-sensitive people tolerate sourdough — and why it's still not safe for celiac disease. An honest look.
Dr. Anne Schultz · 2 min read
The Science of Oven Spring: Why Bread Leaps in the Oven
That dramatic rise in the first 10 minutes of baking is physics and biology working together. Here's how to maximize it.
Dr. Sarah Chen · 2 min read
How Salt Affects Sourdough Fermentation (and Why 2% Matters)
Salt isn't just flavor — it controls fermentation speed, strengthens gluten, and balances the bread. Here's the science.
Dr. Michael Lasalle · 2 min read
Sourdough Bread Calories and Nutrition: A Clear Breakdown
A slice of sourdough has roughly 120-180 calories. Here's the full nutrition picture and how it compares to other breads.
Dr. Sarah Chen · 2 min read
Is Sourdough Good for Weight Loss?
Sourdough isn't a diet food, but its lower glycemic impact and high satiety can make it a smart bread choice. Here's the honest picture.
Dr. Sarah Chen · 2 min read
Is Sourdough Easier to Digest Than Regular Bread?
For many people, yes. Fermentation breaks down gluten and FODMAPs that cause bloating. Here's what the science actually shows.
Dr. Anne Schultz · 2 min read
Sourdough Glycemic Index: Why It's Gentler on Blood Sugar
Sourdough has a lower glycemic index than most breads. Here's the science behind why fermentation slows the sugar spike.
Dr. Sarah Chen · 2 min read
Does Sourdough Bread Have Probiotics?
The honest answer: the live bacteria die in the oven. But sourdough still offers gut benefits. Here's the nuance.
Dr. Anne Schultz · 2 min read
Phytic Acid and Sourdough: Better Mineral Absorption Explained
Whole grains lock up minerals with phytic acid. Sourdough fermentation unlocks them. Here's how it works.
Dr. Michael Lasalle · 2 min read
How Water Quality Affects Sourdough (And What to Do)
Tap water can sabotage your sourdough. Here's what to look for and how to fix water-related issues.
Sam Ellsworth · 4 min read
The Science of Cold Fermentation: Why Sourdough Loves the Fridge
Cold fermentation slows yeast but allows enzyme work and acid development. Here's why it improves bread.
Dr. Anne Schultz · 4 min read
Yeast vs. Bacteria in Sourdough: How the Balance Works
Sourdough is a partnership between wild yeast and lactic acid bacteria. Their balance determines flavor, rise, and timing.
Dr. Sarah Chen · 4 min read
Amylase and Sourdough: Why Long Fermentation Improves Bread
Amylase enzymes break starch into sugar. The longer the ferment, the more sugar — and the better the flavor.
Dr. Anne Schultz · 4 min read
The Maillard Reaction in Sourdough: Why Crust Tastes So Good
The brown crust on sourdough is the Maillard reaction in action. Here's the science of why it tastes the way it does.
Dr. Sarah Chen · 4 min read
Gluten Development in Sourdough: The Science Made Simple
Gluten is the protein scaffolding that traps gas and gives bread structure. Here's how to develop it properly.
Dr. Anne Schultz · 4 min read
Sourdough pH: What It Is and Why It Matters
Acidity drives sourdough flavor, texture, and shelf life. Here's the science of pH in bread.
Dr. Sarah Chen · 4 min read
The Science of Sourdough Fermentation: A Plain-English Explanation
What's actually happening when flour, water, and starter combine. Yeast, bacteria, acid, and gas explained.
Dr. Anne Schultz · 4 min read
Acetic vs. Lactic Acid in Sourdough: The Flavor Lever
Sourdough's two acids produce very different flavors. Understanding them lets you steer your bread toward mild or sharp.
Dr. Michael Lasalle · 3 min read
Sourdough Flour Protein Content Explained
What protein percentage means, why it matters for sourdough, and how to read flour bags to predict bread behavior.
Dr. Anne Schultz · 4 min read
Does Water Quality Affect Sourdough? What Actually Matters
Tap, filtered, distilled, spring — does it matter for sourdough? A practical guide to water and your starter.
Dr. Sarah Chen · 4 min read
How Temperature Changes Fermentation Flavor
Cold ferments make sour bread; warm ferments make mild bread. The full story of why.
Dr. Sarah Chen · 2 min read
Sourdough and Gut Health: What's Actually True
The science behind sourdough's digestive benefits — and where the marketing exceeds the evidence.
Dr. Anne Schultz · 3 min read
Water Quality and Sourdough
Chlorine, chloramine, fluoride, hardness — what's in your tap water and how it affects your bread.
Ben Holloway · 3 min read
Sourdough Myths, Debunked
Old wives' tales about feeding, baking, and sourdough that need to retire.
Dr. Sarah Chen · 4 min read
The Science of Sourdough: Understanding Wild Yeast
How yeast and bacteria coexist, what they produce, and why your starter tastes the way it does.
Dr. Michael Lasalle · 2 min read
Understanding Gluten Development in Sourdough
What gluten actually is, how it forms, and how every step of your bake either strengthens or weakens it.
Dr. Anne Schultz · 2 min read