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Science In Cooking: Sourdough Bread
Elizabeth Read

Anna Bowman Fletcher '25

Baking bread has always been fascinating to me. I wanted to use SEEK to learn more about the science of breadmaking and the process of developing sourdough bread. Through my research I learned how starters work, as well as the variables that impact their textures and tastes. I researched the differences between yeast and sourdough starters and the chemistry of baking bread. I created a docu-series using iMovie in which I explained the history of breadmaking, and how to make and use a sourdough starter.  My docu-series was inspired by a Netflix show called Salt, Fat, Acid, Heat, by Samin Nosrat. Learning more about the science of bread making has made me appreciate the complexities of sourdough bread.

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