• If you were one of the many amateur bakers who learned to bake sourdough bread during lockdown, you’ll know how complex a single loaf can be • The rise of the bread, moisture, firmness and even crumb structure can make or break a baker’s creation • It’s why Latifeh Ahmadi, professor in the Brescia School of Food and Nutritional Sciences, studied each of those factors-and more-in an attempt to perfect the science of sourdough bread • But unlike your homemade loaf, Ahmadi was using a special ingredient of her own: acid whey

Article Summaries:

  • If you were one of the many amateur bakers who learned to bake sourdough bread during lockdown, you’ll know how complex a single loaf can be. The rise of the bread, moisture, firmness and even crumb structure can make or break a baker’s creation. It’s why Latifeh Ahmadi, professor in the Brescia School of Food and Nutritional Sciences, studied each of those factors-and more-in an attempt to perfect the science of sourdough bread. But unlike your homemade loaf, Ahmadi was using a special ingredient of her own: acid whey.

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