Whether you’ve been impacted by the shortage of yeast, or you ﬁnd yourself spending more time at home and are interested in taking on some baking experiments, there has never been a better time to give sourdough baking a try. Did you know that sourdough starters fed diﬀerent types of ﬂour (whole wheat ﬂour, einkorn ﬂour, rye ﬂour, buckwheat ﬂour, etc.) can have diﬀerent aromas, bacterial communities, and baking capabilities?
In this presentation, Dr. Erin McKenney of North Carolina State University will do a deep dive into the nutritional and microbial beneﬁts of sourdough fermentation with a special focus on whole grains. We’ll ﬁnish by oﬀering a sneak peek at some of our favorite whole grain sourdough recipes, and where home bakers and fermentation enthusiasts can learn more about these topics.