The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Handbook of Dough Fermentations

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sam's picture

Handbook of Dough Fermentations


I picked up a copy of Handbook of Dough Fermentations by Karel Kulp and Klaus Lorenz.   It is a detailed book on the biochemistry of various strains of lactobacilli and yeasts in sourdoughs.   Much of it is summarized from lower level research articles which are cited in each chapter.  It is definitely not 'light reading' but the authors do a great job of presenting the information in a way that if you can remember stuff from your high school biology class, you can keep up (though I have to refer to a dictionary myself, and I need to re-read certain passages a few times before it sinks in.  I am not a scientist.  :-)).   I think it is a great book if one is interested in knowing more about 'the beasties' in our cultures.

One example (out of many), if you ever wanted to know what all of the flavor-producing compounds are that yeasts create as a result of fermentation, it lists them all out, and their flavors.   :)

The authors cite research articles from many sources but there's one in particular, the Journal of Cereal Science, that I found online and thought I'd mention.   The articles are not free, but I thought some of these were neat -- they have summaries that describe the overall points.   For example:

Sourdough fermentation effects on buckwheat:

Durum bread fermentation timings:

Baguette crust aroma and fermentation time:

Searching the library for keywords such as yeast, fermentation, flavor, shows all sorts of interesting articles, I never knew people actually did formal research on these things.  I thought I would mention it here.  Might be useless, but anyway.


ehanner's picture

Excellent source gvz. The articles are a little pricey but you can find some very good reading there.

Some time ago I found a paper on the digestibility of sourdough risen breads compared to commercial yeast. It was very thorough work and well documented. The conclusion was that regardless of the grain type, the naturally risen breads had a much lower impact on glycemic load. People with diabetes were shown to be able to consume bread products with a much smaller impact on their blood sugar levels. As a diabetic myself, I tested and found the conclusion of the story  and found it to be accurate. My A1C went way down when I consume only SD risen breads.

Thanks for pointing out this source. For those who want to dig deeper, it's an invaluable resource.