Karl De Smedt believes sourdough is the future of the baking industry | 2022-08-10

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Sourdough has certainly had a moment in 2020. With consumers stuck at home due to the coronavirus (COVID-19) pandemic, many have tried their hand at creating their own sourdough starter kits and sourdough starter kits. use to create all kinds of baked goods. At the International Baking Industry Expo (IBIE), held in Las Vegas from September 17-21, many sessions will tackle sourdough from all directions. At the craft market, designed by Puratos, attendees can hear Karl De Smedt, librarian of the Puratos sourdough library.

As sourdough librarian, Mr. De Smedt bakes and studies the 135 sourdoughs that Puratos has collected from all over the world. Through this research, he hopes to better understand how this ancient ingredient works so that it can be reincorporated into the baking industry, both retail and commercial.

In this episode of From the breadDe Smedt explains why he thinks sourdough is the future of baking and how he could bring bread skeptics back to the baking aisle.

“If we can scientifically prove that sourdough bread is better for you than yeast bread, we could bring back that 10% of consumers who said no to bread,” he said of The Next Frontier. sourdough research. “We can bring them back into the bakery, and it’s a bright future for all bakers around the world that people will come back to bread.”

Listen to this episode of From the bread to learn more about the importance of sourdough and how it could be key to the future of the baking industry.

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