A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research
Martha D. Calvert,
Anne A. Madden,
Lauren M. Nichols,
Nick M. Haddad,
Jacob Lahne,
Robert R. Dunn,
Erin A. McKenney
Affiliations
Martha D. Calvert
Department of Food Science and Technology, Virginia Polytechnic Institute and State University (Virginia Tech), Blackburg, VA, United States of America
Anne A. Madden
Department of Applied Ecology, North Carolina State University, Raleigh, NC, United States of America
Lauren M. Nichols
Department of Applied Ecology, North Carolina State University, Raleigh, NC, United States of America
Nick M. Haddad
Kellogg Biological Station and Department of Integrative Biology, Michigan State University, Hickory Corners, MI, United States of America
Jacob Lahne
Department of Food Science and Technology, Virginia Polytechnic Institute and State University (Virginia Tech), Blackburg, VA, United States of America
Robert R. Dunn
Department of Applied Ecology, North Carolina State University, Raleigh, NC, United States of America
Erin A. McKenney
Department of Applied Ecology, North Carolina State University, Raleigh, NC, United States of America
The practice of sourdough bread-making is an ancient science that involves the development, maintenance, and use of a diverse and complex starter culture. The sourdough starter culture comes in many different forms and is used in bread-making at both artisanal and commercial scales, in countries all over the world. While there is ample scientific research related to sourdough, there is no standardized approach to using sourdough starters in science or the bread industry; and there are few recommendations on future directions for sourdough research. Our review highlights what is currently known about the microbial ecosystem of sourdough (including microbial succession within the starter culture), methods of maintaining sourdough (analogous to land management) on the path to bread production, and factors that influence the sensory qualities of the final baked product. We present new hypotheses for the successful management of sourdough starters and propose future directions for sourdough research and application to better support and engage the sourdough baking community.
