Celebrating the diverse flavours of sourdough this September
Sourdough has become a darling of the food industry and in kitchens all over the world. The celebration of Sourdough September in the UK is testament to the affection many British consumers have for this ancient food. And yet there’s much more to discover, not least, about sourdough’s taste. What DOES sourdough actually taste like, and why?
Just like wine and cacao, the taste of a sourdough is profoundly influenced by geography, ingredients and local traditions. As we near the end of Sourdough September, we’ll explore sourdough terroir – how a bread’s origin shapes its distinct taste profile.
The complex interplay of factors in sourdough production results in a remarkable diversity of tastes, far beyond simple ‘sour’. From tangy San Francisco loaves to complex Eastern European ryes, each sourdough tells a story of place, tradition and microbial complexity.
The Sourdough Library: A microbial time capsule
The Puratos Sourdough Library in Sint-Vith, Belgium, houses over 156 sourdoughs from 32 countries, each with a unique flavour profile. As its curator, I’ve assembled this collection to showcase the diverse tastes of global bread-making traditions. Every sample preserves distinct microbial ecosystems, each contributing to a unique flavour signature. Our research explores how environment and ingredients influence sourdough’s taste, from subtle fruity notes to complex, tangy profiles.
The Quest for Sourdough: Mapping global flavours
Our Quest for Sourdough project, an online platform where bakers register their starters, has identified over 1,500 strains of bacteria and yeasts globally. This diversity translates to varied flavour palettes. Bakers describe their sourdoughs as ‘buttery, candy-fruity and caramel-y’ (Belgium), having a ‘lovely banana aroma’ (Singapore), or a combination of ‘lactic and sweetness’ (Brazil).
The science of flavour
Sourdough’s complex profile stems from microorganism interplay during fermentation. When flour and water mix, enzymes break down starches into sugars, feeding wild yeasts and bacteria. Lactic acid bacteria produce acids that create tanginess and influence texture. Wild yeasts contribute alcohol and carbon dioxide, affecting flavour and leavening.
Temperature, hydration and fermentation time impact the final flavour. Cooler temperatures favour sharper tastes, while warmer conditions create milder flavours. As fermentation progresses, microbes break down proteins, releasing amino acids that react with sugars during baking, creating sourdough’s unique flavours.
Fermentation: More than just flavour
While commercial yeast offers quick results, it can’t match sourdough’s flavour complexity and potential health benefits. Sourdough fermentation partially pre-empts the body’s 18-hour flour digestion process.1 This extended fermentation may offer health benefits, potentially making sourdough easier to digest and offering gut health benefits.1,2,3
Harnessing terroir for innovation
For bakers looking to innovate, understanding sourdough terroir opens exciting possibilities. Experimenting with different flours, fermentation times and temperatures can create distinct sourdoughs which connect consumers to local varieties of a global tradition.
- Rodney Jack, editor, Food & Drink Technology.
Keep in touch via email: rodney@bellpublishing.com Twitter: @foodanddrinktec or LinkedIn: Food & Drink Technology magazine.
