Sourdough Bootcamp: How (and Why) to Create a Whole Grain Sourdough Starter…and What to Do with It

(Recorded on June 30, 2020. Viewing the recording of this presentation is eligible for CPEU credit until June 30, 2023)

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, PhD, Teaching Faculty and Academic Coordinator for the department of Applied Ecology, North Carolina State University, takes a deep dive into the nutritional and microbial benefits of sourdough fermentation, with a special focus on whole grains. The webinar concludes 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.