Exploring the Science of Sourdough


Note from Shannon: Please welcome Janet Creasy, Cultures for Health Content Writer and Cultured-Kitchen Keeper.

One of the things your car needs to propel it forward is the element of fuel. In a similar manner, yeast is the driving force behind fermentation to make it rise.  Being the wide-eyed learner of science that I am, I find it quite amazing that one tiny cell can turn into millions over a short time if given the right surrounding elements. Not to mention the delicious bread it produces!

In researching this topic, I found this post, an Introduction to Sourdough, very helpful for me as well as my kids for it simply describes the science of sourdough:

This (sourdough) mixture takes on yeasts, acids, and bacteria when in the presence of a consistent food supply, air, and warmth. For optimum rise in baking, a higher amount of yeasts than bacteria in the starter is beneficial.

The article goes onto address the following:

  • How Sourdough Works
  • History of Sourdough
  • What Makes Sourdough Superior?

And if you’re interested in learning more on the science of sourdough, then take a look at these articles…

Ten Tips for Working With Sourdough

Short vs. Long Fermentation in Sourdough Baking

The Basic Principles of Working with Sourdough

It is such a magical process that takes a dense mass of flour and water and then metamorphoses and blossoms into a risen loaf of bread. Try making some in your kitchen today and choose from the many starters available at Cultures for Health.

Janet Creasy

Janet Creasy

Janet is primarily a proud mama of two tween girls and is married to a stellar man wired for engineering. She spends a great deal of time in the kitchen and garden. She enjoys the full life cycle of real food as primal fuel for our body; which she feels is critical to how we approach the world around us. She finds immense joy in seeing how many food culture ‘science’ projects she can keep going at one time! Her favorites are kombucha, yogurt and tempeh and she is delving currently into rice flour sourdough and water kefir.

More Posts


  1. Deborah Martin says

    I have a sourdough starter which I have shared with others, it has a small amount of rye flour every time I feed it. I keep it in the fridge and only feed when I am going to bake. I makes the most wonderful bread I add pumpkin seeds, sesame seeds, chia and other things to it. In summer I can make it from start to finish in approx. 5 hours, I do not knead it much I stretch and fold every hour (3 folds) and then place in floured bowl for approx. 2 hours and then bake. In winter I leave on bench to up to 12 hours as it works slower in cold weather. It is so easy. Pancakes made from extra starter are wonderful, pita bread and the pizza base is almost to die for.


    • Deborah Martin says

      I for got to add that I never add instant yeast, it is only natural sourdough. Bread has never been so good or so cheap. It is easier to digest and doesn’t cause the problems that commercial yeast breads can.

Leave a Reply

Your email address will not be published. Required fields are marked *