Sourdough is far more than just flour and water it is a living ecosystem where lactic acid bacteria, acetic acid bacteria, and yeasts interact to define flavor, texture, and fermentation speed. The microbial composition of a starter can differ greatly depending on origin: French and Italian sourdoughs are mild and layered, German varieties are more robust, while San Francisco cultures are known for their vinegary nuance. Scandinavian and Belgian sourdoughs often bring in rye and unique microbial balances, further broadening the flavor spectrum.
Yet for industrial production, origin is only part of the equation. Process parameters such as temperature and hydration are key levers for steering microbial dynamics. Cooler fermentation (<20°C) increases acetic acid production and sharpness, while warmer conditions (>30°C) accelerate lactic acid bacteria, shortening fermentation and creating milder acidity. Likewise, hydration levels influence both microbial growth and dough structure, shaping the balance between density, openness, and flavor.
For R&D teams, this knowledge is critical to scaling artisanal qualities into industrial processes without compromising consistency. This month’s blog series explores these dynamics in detail—covering microbial ecology, process control, and the role of automation and monitoring in modern sourdough production.
Explore the blogs below to learn how to optimize sourdough fermentation.