THRIVING after the FALL

The Library · Document 90 · FEASTING · Dairy and fermentation

Sourdough Microbiology And Culture Stabilization

Its printed title: Dynamics of Sourdough Microbiome Assembly: A Berlin-Specific Microbiological Framework for Culture Initiation and Stabilization

How a sourdough starter comes to life in Berlin, beginning, it argues, with microbes in the flour rather than the air. Its table of Berlin tap water (hardness 14 to 17 °dH, rich in hydrogen carbonate, unchlorinated) leads it to say the water's buffering slows the fall in pH. It favours rye Type 1150 to start a culture and wheat Type 550 to keep it, and covers the enzymes that soften gluten and free minerals. It assumes milled shop flour and mains water, and measures acidity by titration.

Open the PDF 19 pages · 457 KB

Number
90
Book
FEASTING after the FALL
Shelf
Dairy and fermentation
File
90 Sourdough Microbiology And Culture Stabilization.pdf
Pages
19
Works cited
96

Used in

The rows that check it

  • 2 confirmed
  • 0 marked for safety
  • R5 confirmed Rye starter: false rise day 2 to 3; Berlin hard water delays pH drop to day 4; climax by day 14 at 100:1 LAB to yeast
  • R6 confirmed Quick yeasted wholemeal keeps 60 to 70 % of phytate; sourdough unlocks minerals

In the Index

Grain, flour and bread Sour and fermented Berlin and Brandenburg

Its works cited 96

As the document lists them, unchecked. Sorted here by their addresses only, which says where a claim comes from, not whether it holds.

  • 63 journals, universities and public bodies
  • 1 book, archive or patent
  • 2 encyclopaedias
  • 10 blogs
  • 1 shop or maker
  • 18 other web pages
  • 1 without an address
Show all 96
  1. Microbial Ecology Dynamics during Rye and Wheat Sourdough pmc.ncbi.nlm.nih.gov/articles/PMC3837820/
  2. Role of lactic acid bacteria and yeasts in sourdough fermentation frontiersin.org/journals/microbiology/articles…
  3. Diverse Microbial Composition of Sourdoughs From Different Origins frontiersin.org/journals/microbiology/articles…
  4. Sourdough Microbiota for Improving Bread Preservation and Safety pmc.ncbi.nlm.nih.gov/articles/PMC12542873/
  5. The hidden microbes that decide how sourdough tastes - ScienceDaily sciencedaily.com/releases/2026/01/260121034132…
  6. Sourdough starters exhibit similar succession patterns but develop pmc.ncbi.nlm.nih.gov/articles/PMC10559884/
  7. How Sourdough Fermentation Works: 6 Stages Explained bakingsubs.com/blog/how-sourdough-fermentation…
  8. Water Quality - Berliner Wasserbetriebe bwb.de/en/2471.php
  9. Capillary Nanofiltration under Anoxic Conditions as Post-Treatment mdpi.com/2073-4441/10/11/1599
  10. What Is Hard Water? A Simple Guide | PICKI NIKI pickiniki.com/blogs/learn/what-is-hard-water
  11. Wasserqualität - Berliner Wasserbetriebe bwb.de/de/wasserqualitaet.php
  12. Every Shower Filter Technology, Explained | PICKI NIKI pickiniki.com/pages/filtered-shower-head-techn…
  13. Effects of sourdough and enzymes on staling of high-fibre wheat bread researchgate.net/publication/223261782_Effects…
  14. [PDF] Prolamin degradation in sourdoughs - Semantic Scholar semanticscholar.org/paper/Prolamin-degradation…
  15. Prolamin degradation in sourdoughs - Helda - University of Helsinki helda.helsinki.fi/bitstreams/fce78ed4-e7bc-400…
  16. Ash Content in Flour: What Does It Mean For Sourdough Baking? somebodyfeedseb.com/ash-content-in-flour/
  17. Identification and Population Dynamics of Yeasts in Sourdough pmc.ncbi.nlm.nih.gov/articles/PMC309968/
  18. Type 1150 Rye Flour - Heimatsmühle heimatsmuehle.com/en/commercial-customers/prod…
  19. 26 Wheat Cultivation and Processing Methods.pdf
  20. Use of transglutaminase for preparing bakery products patents.google.com/patent/EP1190624A2/en
  21. Sourdough production: fermentation strategies, microbial ecology tandfonline.com/doi/full/10.1080/10408398.2021…
  22. Enzymatic Solubilization of Arabinoxylans from Isolated Rye pubs.acs.org/jafcau/article/50/22/6473/3578006…
  23. Gluten Hydrolysis and Depolymerization during Sourdough microsour.com/pdf/gluten-hydrolysis.pdf
  24. The science of your sourdough starter - All you knead is bread allyoukneadisbread.com/the-science-of-your-sou…
  25. On pH and sourdough breads - wordloaf - Andrew Janjigian newsletter.wordloaf.org/on-ph-and-sourdough-br…
  26. Identification of Predominant Lactic Acid Bacteria and Yeasts of journal.pan.olsztyn.pl/pdf-98447-31200?filenam…
  27. How to Make a Sourdough Starter From Scratch (And Set Yourself nordicware.com/how-to-make-a-sourdough-starter…
  28. Sourdough Starter Science: pH & Acidity Control - Katia Oldani katiaoldani.com/2025/12/09/sourdough-starter-s…
  29. Fructilactobacillus sanfranciscensis - Wikipedia en.wikipedia.org/wiki/Fructilactobacillus_sanf…
  30. Lactic Acid Bacterium and Yeast Microbiotas of 19 Sourdoughs pmc.ncbi.nlm.nih.gov/articles/PMC3273004/
  31. Volatile Organic Compounds in Breads Prepared with Different mdpi.com/2076-3417/11/3/1330
  32. Universidade Federal do Rio de Janeiro - PPGCAL ppgcal.iq.ufrj.br/wp-content/uploads/A-theoric…
  33. A metabolic reconstruction of Lactobacillus reuteri JCM 1112 and biorxiv.org/content/10.1101/708875v1.full-text
  34. Classical Food Fermentations as Modern Biotechnological Platforms pmc.ncbi.nlm.nih.gov/articles/PMC12844091/
  35. Major role of lactate dehydrogenase D-LDH1 for the synthesis of researchgate.net/publication/342937693_Major_r…
  36. Leuconostoc citreum: A Promising Sourdough Fermenting Starter for mdpi.com/2304-8158/13/1/96
  37. Unexpected complexity in the lactate racemization system of lactic academic.oup.com/femsre/article/41/Supp_1/S71/…
  38. Metabolism Characteristics of Lactic Acid Bacteria and the ... - Frontiers frontiersin.org/journals/bioengineering-and-bi…
  39. Sourdough Bread Fermentation and Probiotics - Encyclopedia.pub encyclopedia.pub/entry/41568
  40. Sourdough Fermentation with Leuconostoc citreum DSM 5577 for mdpi.com/2076-3417/16/8/3697
  41. Global Analysis of Mannitol 2-Dehydrogenase in Lactobacillus journals.plos.org/plosone/article?id=10.1371/j…
  42. Sourdough Microbiota for Improving Bread Preservation and Safety mdpi.com/2304-8158/14/14/2443
  43. Comparison of the antifungal effect of undissociated lactic and acetic researchgate.net/publication/339127229_Compari…
  44. 6 Microbial Fermentation for Food Preservation - CABI Digital Library cabidigitallibrary.org/doi/pdf/10.5555/2011333…
  45. Sourdough Bacteria: The Complete Guide doughdoughathome.com/blogs/news/sourdough-bact…
  46. (PDF) Three novel ascomycetous yeast species of the Kazachstania researchgate.net/publication/311349039_Three_n…
  47. Reviewing the Source, Physiological Characteristics, and Aroma pmc.ncbi.nlm.nih.gov/articles/PMC10529235/
  48. The Ehrlich Pathway for Fusel Alcohol Production - ResearchGate researchgate.net/publication/27343438_The_Ehrl…
  49. Quantitation and Enantiomeric Ratios of Aroma Compounds Formed pubs.acs.org/doi/10.1021/acs.jafc.5b05427
  50. Adding Flavor to Beverages with Non-Conventional Yeasts pure.uva.nl/ws/files/35265487/fermentation_04_…
  51. Volatile organic compounds and their generation in sourdough cabidigitallibrary.org/doi/pdf/10.5555/2023031…
  52. Lactic acid bacterium Fructilactobacillus sanfranciscensis impairs biorxiv.org/content/10.64898/2026.04.01.716005…
  53. Lactic acid bacterium Fructilactobacillus sanfranciscensis impairs researchgate.net/publication/403472185_Lactic_…
  54. overview of the metabolism of heterofermentative laB species in a researchgate.net/figure/overview-of-the-metabo…
  55. Lactic acid bacterium F. sanfranciscensis impairs fitness of yeast M biorxiv.org/content/10.64898/2026.04.01.716005…
  56. Interactions between Kazachstania humilis Yeast Species ... - PMC pmc.ncbi.nlm.nih.gov/articles/PMC7074792/
  57. (PDF) Degradation of HMW Glutenins During Wheat Sourdough researchgate.net/publication/228737845_Degrada…
  58. Moderate Decrease of pH by Sourdough Fermentation Is Sufficient pubs.acs.org/jafcau/article/53/1/98/3557707/Mo…
  59. Comparison of the Functionality of Exopolysaccharides Produced by pubs.acs.org/doi/abs/10.1021/acs.jafc.0c02703
  60. Variation in quality of grains used in malting and brewing - PMC pmc.ncbi.nlm.nih.gov/articles/PMC10291334/
  61. Low-FODMAP Sourdough: What the Fermentation Research Shows jayarrbread.com/blog/low-fodmap-bread-sourdoug…
  62. pre-harvest sprouting and late maturity alpha-amylase in triticum rex.libraries.wsu.edu/view/pdfCoverPage?instCo…
  63. Best Bread Production Handbook - European Union ec.europa.eu/programmes/erasmus-plus/project-r…
  64. Impact of Long-Fermented Sourdough on the Technological and researchgate.net/publication/359040549_Impact_…
  65. Comparative Study of Rheology and Steamed Bread Quality of researchgate.net/publication/347309113_Compara…
  66. Review: Rheology and the breadmaking process - ResearchGate researchgate.net/publication/343106627_Review_…
  67. (PDF) A comprehensive review on wheat flour dough rheology researchgate.net/publication/260310001_A_compr…
  68. Proteolysis by Sourdough Lactic Acid Bacteria thesourdoughschool.com/research/4-proteolysis-…
  69. Sourdough Fermentation and Gluten Reduction - MDPI mdpi.com/2036-7481/16/7/161
  70. Sourdough and cereal fermentation in a nutritional perspective sites.evergreen.edu/townhalls/wp-content/uploa…
  71. Bioavailability: How Acidity Neutralises Phytic Acid to Unlock Iron thepact.com.au/science-of-sourdough/bioavailab…
  72. Does Sourdough Reduce Phytic Acid? What the Evidence Says jayarrbread.com/blog/sourdough-fermentation-ph…
  73. Effect of acidification or fermentation of barley grain ... - WUR eDepot edepot.wur.nl/648922
  74. Understanding Phytic Acid in Sourdough and Whole Grains thenourishinghearthfire.com/2025/11/04/underst…
  75. Lactic Acid Bacteria-Derived Exopolysaccharides: Dual Roles as mdpi.com/2311-5637/11/9/538
  76. Characterization of a novel dextransucrase from Weissella confusa researchgate.net/publication/232229783_Charact…
  77. Structure–function relationships of family GH70 glucansucrase and pmc.ncbi.nlm.nih.gov/articles/PMC4919382/
  78. Functional food applications of dextran from Weissella cibaria researchgate.net/publication/310050720_Functio…
  79. Cloning and characterization of a Weissella confusa dextransucrase helda.helsinki.fi/bitstreams/821efcde-d2b9-403…
  80. (PDF) Cloning and Characterization of a Weissella confusa researchgate.net/publication/271333697_Cloning…
  81. Effects of Extracted Exopolysaccharides from Weissella confusa pubs.acs.org/afsthl/article/6/2/473/5082803/Ef…
  82. Challenges and opportunities for wheat alternative grains in ... - Helda helda.helsinki.fi/bitstreams/79684011-1f8a-499…
  83. Evaluating the Properties of Gluten-Free Bread Produced Using iem.modares.ac.ir/article-4-32433-en.pdf
  84. Physico-Chemical Properties of Sourdough Bread Production Using researchgate.net/publication/264467656_Physico…
  85. Effects of Sourdough on FODMAPs in Bread and Potential ... - Frontiers frontiersin.org/journals/microbiology/articles…
  86. FODMAPs & Fermentation: Navigating IBS and the 48h Degradation thepact.com.au/science-of-sourdough/fodmaps-an…
  87. FODMAP (fructans and mannitol) content of bread and sourdough auri.org/wp-content/uploads/2022/03/Handout_Ve…
  88. The FODMAP‐Reducing Potential of Sourdough‐Derived ... - PMC pmc.ncbi.nlm.nih.gov/articles/PMC12045933/
  89. Coculture fermentation processes in wheat sourdough simulation journals.asm.org/doi/10.1128/aem.01325-25
  90. Guide to quick sourdough starter with minimum discard theflavorbells.com/quick-sourdough-starter/
  91. Diversity of the Lactic Acid Bacterium and Yeast Microbiota in ... - PMC pmc.ncbi.nlm.nih.gov/articles/PMC4018931/
  92. What is sourdough? An in-depth guide to sourdough technology for mygermantable.com/what-is-sourdough-an-in-dept…
  93. Determination of Lactic and Acetic Acids and Estimation of Their researchgate.net/publication/378323920_Determi…
  94. Optimizing Lactic Acid Bacteria Proportions in Sourdough to ... - PMC pmc.ncbi.nlm.nih.gov/articles/PMC11311496/
  95. The Science of Sourdough Fermentation, Simply Explained atomebakery.com/blogs/atome-bakery-blog/sourdo…
  96. Effects of process parameters on growth and metabolism of researchgate.net/publication/225455590_Effects…