‘Pure sourdough’ bread – customer demand or bakers’ choice?
‘Pure sourdough’ bread – customer demand or bakers’ choice?
Jan 20, 2026
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12:30 PM - 1:05 PM
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Scène Forum
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Dual view
Once set aside in favor of productivity, natural sourdough has made a strong comeback in bakeries, establishing itself as a hallmark of superior quality. Taking things a step further, a growing number of professionals now advocate for an approach that excludes any other fermentation agents from their recipes. What are the benefits and defining characteristics of this “pure sourdough” bread? And how does yeast still have a role to play in bakery products, supported by those who promote a complementary approach?
