ArticlePeerJ2021
A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research.
Article in PeerJ, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers.
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Who cites it
24 citing papers in PubMed.
- Genotypic and Phenotypic Diversity of Maudiozyma humilis: The Multiple Evolutionary Trajectories of a Domesticated Yeast.Genome biology and evolution · 2026Article
- Classification and statistical analysis of the nutritional value of commercially available breads in Romania.BMC nutrition · 2026Article
- Rising together: exploring sourdough fermentation diversity through co-design in the HealthFerm citizen science initiative.NPJ science of food · 2026Article
- The role of flour type and feeding schedule on the sourdough microbiome.Microbiology spectrum · 2026Article
- Cooking-class style fermentation as a context for co-created science and engagement.Microbiology spectrum · 2025Article
- Development of Organic Sourdough Bread with Paste from Germinated Seeds.Foods (Basel, Switzerland) · 2025Article
- Type I Sourdough Preservation Strategies and the Contribution of Microbial Biological Resource Centers to Biodiversity Protection: A Narrative Review.Foods (Basel, Switzerland) · 2025Review
- Sourdough Microbiota for Improving Bread Preservation and Safety: Main Directions and New Strategies.Foods (Basel, Switzerland) · 2025Review
- The production of esters by specific sourdough lactic acid bacteria species is limited by the precursor concentrations.Applied and environmental microbiology · 2025Article
- Exploring the Sensory Odor Profile of Sourdough Starter from Ancient Whole-Wheat Flours in the Development of Cookies with Enhanced Quality.Foods (Basel, Switzerland) · 2025Article
- Quantitative Assessment of Volatile Profile and Sensory Perception of Artisan Bread Made in the City of Valencia.Foods (Basel, Switzerland) · 2024Article
- Genomics and synthetic community experiments uncover the key metabolic roles of acetic acid bacteria in sourdough starter microbiomes.mSystems · 2024Article
- Effect of Sourdough-Yeast Co-Fermentation on Physicochemical Properties of Corn Fagao Batter.Foods (Basel, Switzerland) · 2024Article
- Exploring the Effects of Freeze-Dried Sourdoughs withMicroorganisms · 2024Article
- Nutritional Improvements of Sourdough Breads Made with Freeze-Dried Functional Adjuncts Based on ProbioticAntioxidants (Basel, Switzerland) · 2023Article
- 16S-rRNA-Based Metagenomic Profiling of the Bacterial Communities in Traditional Bulgarian Sourdoughs.Microorganisms · 2023Article
- Metabolic Profile of Einkorn, Spelt, Emmer Ancient Wheat Species Sourdough Fermented with Strain ofFoods (Basel, Switzerland) · 2023Article
- Toward Sourdough Microbiome Data: A Review of Science and Patents.Foods (Basel, Switzerland) · 2023Review
- Sourdough starters exhibit similar succession patterns but develop flour-specific climax communities.PeerJ · 2023Article
- Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production.Microorganisms · 2022Review
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
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.
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