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