The Science of Sourdough: How Wild Microbes Turn Flour into Flavor

The Science of Sourdough is a talk and tasting that explores how wild yeasts and bacteria transform flour and water into flavorful bread. It takes place at the Fort Collins Welcome Center (Fort Collins). Dr. Charlene Van Buiten, a CSU Associate Professor of Food Science and Human Nutrition and Director of the Food Structure and Function Lab, will lead the session. You’ll learn where sourdough microbes come from—flour, water, and the surrounding environment—and how they form unique “starter” communities. The program breaks down what these microbes do, including producing carbon dioxide and organic acids. It also explains why different microbial fingerprints can change bread’s flavor, texture, shelf life, and digestibility. A highlight is tasting sourdough results from different microbial communities to experience the differences firsthand. It’s ideal for curious home bakers, food science fans, and anyone who loves sourdough and wants to understand what’s happening inside a starter. The event’s special hook is the blend of real science with a sensory tasting comparison.