Category
Science
Why does a sourdough do what it does? These pieces go under the hood without losing the kitchen.
All articles in Science
9 posts
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