Handbook of Sourdough Microbiota and Fermentation

Handbook of Sourdough Microbiota and Fermentation by Fatih Ozogul is an authoritative, practical guide that transforms the science of sourdough into everyday baking success. Whether you’re an artisan baker, food scientist, culinary educator, or home enthusiast, this handbook offers clear insights into the microbial communities and fermentation dynamics that define great sourdough.

Start with a compelling overview of sourdough microbiota—how lactic acid bacteria and wild yeasts interact to produce flavor, texture, and leavening. The book balances rigorous fermentation science with hands-on techniques: starter management, temperature and hydration control, troubleshooting off-flavors, and strategies for consistent crumb and crust. Case studies and regional perspectives illustrate how local grains and environments—from Europe to Asia and the Americas—shape starter behavior and taste.

You’ll gain practical skills for maintaining robust sourdough starters, improving shelf-life and safety, and scaling recipes for small bakeries or experimental kitchens. Clear diagrams and step-by-step protocols make complex microbial ecology accessible, while applied discussions on flavor development and process optimization help you translate lab findings into delicious loaves.

This handbook is a must-have reference for professionals and committed hobbyists seeking to deepen their understanding of fermentation science and elevate their baking. Practical, evidence-based, and globally aware, it bridges academic research and artisanal practice.

Elevate your craft with Handbook of Sourdough Microbiota and Fermentation by Fatih Ozogul—order your copy today and master the microbiology behind exceptional sourdough.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.