An Ode to Sourdough
The Art and Science of Sourdough: A Personal Journey
What’s more, the composition of a starter culture—the specific combination of bacteria and yeast—is as unique as a fingerprint, shaped by its environment and ingredients.
December 19th, 2024
By Eva Keohane
The Art and Science of Sourdough: A Personal Journey
Since childhood, the smell of baking has been a constant reminder of love and connection. Visits to my grandmother’s house always greeted me with the warm, comforting aroma of something fresh from the oven—cinnamon rolls, frosted cookies, or loaves of bread. Baking was her way of expressing creativity and love, and through her, it became mine as well.
Back then, we primarily baked yeasted breads, celebrated for their reliability and predictable rises. But I’ve always loved a challenge, and like so many others, I found myself drawn into the fascinating world of sourdough bread around March 2020. It was a time of experimentation and unpredictability, and sourdough fit right in.
Diving into the World of Sourdough
When I moved to Fort Collins to begin a Ph.D. program, I had the opportunity to work on a project centered around sourdough bread. This opened my eyes to the intricate science behind what I once thought was simply flour and water in a jar. I learned that a sourdough starter is a living ecosystem, teeming with wild bacteria and yeast from the flour and the surrounding environment. These microorganisms transform humble ingredients into something extraordinary, giving sourdough its unique flavor and character.
While baker’s yeast is a reliable, domesticated helper, the wild microbes in sourdough demand more patience and time. This process, called fermentation, is the secret behind sourdough’s rise and its rich, tangy flavor.
The Magic of Fermentation
Fermentation, simply put, is the breakdown of carbohydrates by microorganisms, releasing gases like carbon dioxide that help bread rise. But its significance goes far beyond the rise—it’s a process that has shaped food cultures worldwide. From the fermented fish of ancient Sweden (7500 BCE) to the cheeses of Mesopotamia (6000 BCE), chocolate in Mexico (2000 BCE), and miso in Asia (1000 CE), fermentation has given us some of the world’s most beloved foods. Sourdough bread, with its roots in ancient Egypt around 3500 BCE, is no exception.
In sourdough, the complex interactions between bacteria and yeast during fermentation produce a symphony of flavors. These microorganisms feed on the carbohydrates in wheat, creating organic acids and other compounds that contribute to the bread’s tangy taste and nuanced aroma. What’s more, the composition of a starter culture—the specific combination of bacteria and yeast—is as unique as a fingerprint, shaped by its environment and ingredients.
Science Meets Flavor
My research focuses on how the bacterial communities in a sourdough starter influence the bread’s chemical composition, particularly the small molecules within it. We’ve discovered that sourdough bread differs significantly from yeast-leavened bread in its chemical makeup. Certain molecules in sourdough are more abundant, potentially offering benefits like improved shelf stability and even health-promoting properties.
Moreover, sourdough breads made with different starter cultures exhibit distinct chemical profiles, which can impact their potential anti-inflammatory effects. This fascinating variability highlights just how much the microorganisms in a starter shape the final loaf.
A Relationship Worth the Effort
Like any good relationship, my journey with sourdough has had its ups and downs. Moving from Syracuse, NY, to the high altitude of Fort Collins, CO, added a new layer of complexity to the process. Some days, my loaves rose beautifully; other days, they stubbornly refused to cooperate. It required patience, commitment, and resilience, but the reward was worth it. Over time, with plenty of trial and error, I began producing beautiful loaves that became a weekly tradition.
Supporting Local Breads
Beyond my love for baking and science, I’m passionate about supporting local bread and the incredible bakers of Colorado. Some of my favorites include Moxie Bread in Lyons, Dry Storage in Boulder, Bread Fellow in Fort Collins, and Raisin’ Rye in Del Norte. Each of these bakeries brings something special to the table, celebrating the art of bread-making in its own unique way.
Closing Thoughts
Sourdough bread is so much more than flour, water, and time. It’s a story of science, tradition, and community, told through every crackly crust and tender crumb. Whether you’re baking at home or supporting local bakers, each loaf is a testament to the magic of fermentation and the beauty of collaboration—both microbial and human.
So, here’s to sourdough: a delicious challenge, a living tradition, and a reminder that sometimes the best things in life take a little extra time.
Want to Explore Sourdough Over the Holidays?
Eva’s Sourdough Recipe (n of 1)
This is a very rough adaptation from the book Tartine. This has worked well for me but I highly recommend reading the book (and going to the cafe in CA)!
Ingredients:
Sourdough starter (125 g)
Water (375 g) + a splash of water when you add the salt (~15 g)
White flour (400 g)
Whole wheat flour (150 g)
Salt (10 g)
Equipment:
Parchment paper
Blade
Dutch oven
Large mixing bowl
Directions
- Fed the starter anywhere between 4-12 hours before step 2. You want the starter culture to double and be at it’s peak. This may depend on your starter (I do roughly 4 hours before).
- Add water and sourdough starter to a large mixing bowl. Mix to dissolve the starter culture. One critical point is to make sure the starter floats in the water, if it doesn’t you may want to feed the starter again.
- Add both your flours and mix until your dough is roughly combined, I just do this with my hands.
- Let the shaggy dough sit for 45 mins covered with a damp towel.
- Now add salt and a splash of water, mix until combined.
- Let the shaggy dough sit for another 45 mins covered with a damp towel.
- Now do stretch and fold every 15 mins for 1 hour. This means you’ll end up doing 4 stretch and folds. And good example of this shown here: https://www.youtube.com/watch?v=HprDjPWuiN8
- After your 4th stretch and fold. Let the dough sit for 4 hours in the mixing bowl at room temperature, covered. This time maybe longer if your home is very cold.
- Following the 4 hour ferment, dump your dough onto a lightly floured surface. Let the dough sit for 30 mins.
- Now you can form your loaf. The dough should be stretched in a somewhat rectangular shape. Take the end of west side of rectangle and fold onto itself. Then do the same to the east side. Then take the south side of the dough and roll it all together toward the north end of the dough.
- Finish shaping the dough pushing the ball of dough back on the floured surface and bringing it forward to build surface tension. I repeat this for about 20-30 seconds.
- Place your dough upside down in a banneton. Make sure the banneton is well floured or has a cloth over it so the dough doesn’t stick.
- Place the dough, covered with a cloth or bag, in the refrigerator for 24-48 hours.
- Once ready to bake, set oven to 500F and place your dutch oven in the oven to preheat for at least 20mins.
- At this time take your dough out of the refrigerator. Once the oven is ready cut a sheet of parchment paper and flip to dough onto it. Cut two long slits in the top of the with a blade and place the parchment paper and dough CAREFULLY into the hot dutch oven.
- Turn the oven to 450 and place the dutch oven into the oven. Bake for 30 min with the lid of the dutch oven on. Then take the lid off and bake for another 15 mins.
- Once done baking let the bread sit for a least an hour before enjoying!