Colorado State University researcher discusses sourdough science

Charlene Van Buiten, an associate professor and director of the Food Structure and Function Lab at Colorado State University, recently delivered a lecture on the science of sourdough as part of the 2026-27 Ram Talks series.

The presentation explored how wild bacteria and yeast drive the fermentation process, which creates the unique flavor profiles and health benefits associated with sourdough. Van Buiten noted that these bacteria originate from the air, human hands, and geographic surroundings.

Van Buiten highlighted that bread is one of the oldest forms of processed food, with over 100 million tons produced globally each year. She attributed the recent surge in sourdough popularity to the COVID-19 lockdowns, during which many individuals turned to baking due to the product's simple ingredient list and health advantages.