The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Link to Science of Sourdough webinar from Knowable Magazine

Doc.Dough's picture
Doc.Dough

Link to Science of Sourdough webinar from Knowable Magazine

Knowable Magazine sponsored a one-hour on-line Zoom session last week that brought together researchers from North Carolina State University and from Puratos, a baking consulting company in Belgium.  The information covered was interesting though an hour is a little short to go into much depth.  NC State ( specifically Rob Dunn's Lab) has done a lot of work on genetic characterization of the microbes of sourdough, while Puratos maintains a large library of sourdough cultures.

For those who would like to watch the webinar, THIS LINK   will take you to a re-play site where you can repeat sections as many times as you need to in order to understand what is occasionally covered by both a mask and an accent.

In a few weeks there is also supposed to be a transcript available.

gavinc's picture
gavinc

I just need an hour when I'm not too tired...

Cheers.

DanAyo's picture
DanAyo

Doc, please post the link to the transcript when it becomes available. I missed a lot of what Guylaine said (strong accent) and am very interested to learn what they have to say.

Thanks for posting...

Benito's picture
Benito

Yes Doc, please post the link to the transcript when it is available, this might be quite interesting.

Benny