A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research

Abstract

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.

Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality

“…In this work, we assessed the differences in nutritional and organoleptic quality between breads made with eight different leavening agents and two different wheat flours. Previous studies also compared sourdough and yeast breads [ 6 , 7 , 8 , 9 , 10 , 11 ]. The originality of this work is that type I sourdoughs were used, two wheat varieties were tested, and real artisanal hand-made bread-making processes were carried out, with a total fermentation time of five hours on average.…”

“…Sourdough strains of S. cerevisiae have been shown to be generally different from commercial strains of S. cerevisiae both genetically and phenotypically when analysed in laboratory conditions [ 5 ]. However, to our knowledge, no studies have compared the effect of sourdough and commercial yeast fermentation and wheat varieties on both organoleptic and nutritional quality of bread in traditional bakery conditions [ 6 , 7 , 8 , 9 , 10 , 11 ]. Da Ros et al compared a laboratory-made sourdough bread with a yeast bread and showed that sourdough enhanced the synthesis of short-chain fatty acids and gamma amino butyric acid.…”

Quality Characteristics of Novel Sourdough Breads Made with Functional Lacticaseibacillus paracasei SP5 and Prebiotic Food Matrices

“…Indisputably, very encouraging results have been obtained by the exploitation of different types of sourdoughs, which have been used as natural bread-leavening agents since antiquity. Sourdough confers many advantages onto bread, such as improved nutritional value, health benefits, sensory characteristics, and shelf-life [ 5 , 6 ].…”

“…Sourdough is a complex mixture of lactic acid bacteria (LAB) and yeasts. Yeasts are responsible for the leavening activity of sourdough, while LAB contribute to ameliorated shelf-life, texture, and sensorial properties of bread through the production of various organic acids, antimicrobial metabolites, and texture conditioners [ 6 , 7 , 8 ]. Furthermore, some LAB may exhibit health-promoting properties such as antitumor, antioxidant, and anti-inflammatory properties [ 9 ].…”

Dynamics of Microbiota in Three Backslopped Liquid Sourdoughs That Were Triggered with the Same Starter Strains

“…Since ancient times, sourdough has been used as a natural leavening agent in bread production and shared among artisanal bakers and home-baking communities. Commonly, sourdoughs are classified into four types [2]:…”