Sourdough September: Annual International Celebration of Genuine Sourdough and People Who Make It

Lactic acid bacteria helps give sourdough its distinctive taste. IGDI has used its proprietary technology to develop a product, Pater, that keeps lactic acid bacteria dispersed in flour, viable and stable over time. Pater is a shelf stable, dried baking mix that can be used to make sourdough en masse, enabling artisanal and industrial bakers to expand their potential offerings of sourdough-based products. Bakers can use Pater to enhance the flavor, fragrance, structure, and color of bread, improve digestibility, and extend bread freshness. Additionally, Pater can produce natural emulsifiers, and can thus lessen the reliance on chemical additives used widely in the baking industry. …

The bakery supplies restaurants and grocery stores on a wholesale basis across northern Nevada and Lake Tahoe. It also has a frozen bread line that is distributed throughout the USA. …

Many of the city’s top bakeries have kept their doors open through the novel coronavirus pandemic by delivering freshly baked bread and pastries. Due to a rise in home cooking, though, several have also started to deliver the bubbly yeast cultures behind their popular sourdough loaves. …