When an ancient process becomes the centre of dedicated research and continues innovations, its future will look bright. This was the essence of Karl DeSmedt’s keynote presentation when he spoke about ‘The Future of Sourdoughs’ to bakers gathered in Dubai for the Bakery Innovation Summit on 9-10 November.
Sourdoughs: infinite in their variety
When you mix flour and water, the wild yeast and lactic acid bacteria in flour become active, feeding on the starch and minerals in the flour. Add to this the micro-organisms in the atmosphere and, as Karl explained, the dough becomes a veritable cauldron of interaction as each of the micro-organisms fights to be top shot! And because the micro-organisms in the flour and those in the atmosphere vary from place to place, no two sourdoughs are the same. They vary not just from country to country, but from region to region and even baker to baker.
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