Vicky yu

Effects of sourdough starter variables (wetness, pH) on sourdough bread texture/crumb

Started Sept. 3, 2025

Abstract or project description

Vicky is working on exploring the different factors of how sourdough starter can affect the outcome of bread texture. She will be deciding on specific criteria she would like to explore in relation to the sourdough, whether to look at hydration, pH, or incubation time. The aim would be to figure out which factor could lead to a more open crumb in a completed bread.

One challenge of the project will be designing the experiment. We will need to pick one feasible variable to consider.

The implications would be to develop a better methodology for bread baking!