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

Research output: Contribution to journal › Review › Research › peer-review

Standard

A review of sourdough starters : ecology, practices, and sensory quality with applications for baking and recommendations for future research. / Calvert, Martha D.; Madden, Anne A.; Nichols, Lauren M.; Haddad, Nick M.; Lahne, Jacob; Dunn, Robert R.; McKenney, Erin A.

In: PeerJ, Vol. 9, e11389, 2021.

Research output: Contribution to journal › Review › Research › peer-review

Harvard

Calvert, MD, Madden, AA, Nichols, LM, Haddad, NM, Lahne, J, Dunn, RR & McKenney, EA 2021, 'A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research', PeerJ, vol. 9, e11389. https://doi.org/10.7717/peerj.11389

APA

Calvert, M. D., Madden, A. A., Nichols, L. M., Haddad, N. M., Lahne, J., Dunn, R. R., & McKenney, E. A. (2021). A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research. PeerJ, 9, [e11389]. https://doi.org/10.7717/peerj.11389

Vancouver

Calvert MD, Madden AA, Nichols LM, Haddad NM, Lahne J, Dunn RR et al. A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research. PeerJ. 2021;9. e11389. https://doi.org/10.7717/peerj.11389

Author

Calvert, Martha D. ; Madden, Anne A. ; Nichols, Lauren M. ; Haddad, Nick M. ; Lahne, Jacob ; Dunn, Robert R. ; McKenney, Erin A. / A review of sourdough starters : ecology, practices, and sensory quality with applications for baking and recommendations for future research. In: PeerJ. 2021 ; Vol. 9.

Bibtex

@article{a58fb267d2284dbbb33c093f07ed0725,
title = "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.",
keywords = "Artisanal, Bacteria, Baking, Bread, Ecology, Fermentation, Sensory, Sourdough, Yeast",
author = "Calvert, {Martha D.} and Madden, {Anne A.} and Nichols, {Lauren M.} and Haddad, {Nick M.} and Jacob Lahne and Dunn, {Robert R.} and McKenney, {Erin A.}",
note = "Publisher Copyright: {\textcopyright} 2021 Calvert et al.",
year = "2021",
doi = "10.7717/peerj.11389",
language = "English",
volume = "9",
journal = "PeerJ",
issn = "2167-8359",
publisher = "PeerJ",

}

RIS

TY - JOUR

T1 - A review of sourdough starters

T2 - ecology, practices, and sensory quality with applications for baking and recommendations for future research

AU - Calvert, Martha D.

AU - Madden, Anne A.

AU - Nichols, Lauren M.

AU - Haddad, Nick M.

AU - Lahne, Jacob

AU - Dunn, Robert R.

AU - McKenney, Erin A.

N1 - Publisher Copyright: © 2021 Calvert et al.

PY - 2021

Y1 - 2021

N2 - 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.

AB - 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.

KW - Artisanal

KW - Bacteria

KW - Baking

KW - Bread

KW - Ecology

KW - Fermentation

KW - Sensory

KW - Sourdough

KW - Yeast

U2 - 10.7717/peerj.11389

DO - 10.7717/peerj.11389

M3 - Review

C2 - 34026358

AN - SCOPUS:85105888033

VL - 9

JO - PeerJ

JF - PeerJ

SN - 2167-8359

M1 - e11389

ER -

ID: 279121226