To understand how a two-day workshop can contain a controlled experiment on how sourdough starters affect outcomes of finished breads, we spoke to Guylaine Lacaze. She reveals details about our current scientific understanding of sourdough cultures, the sourdough library at Puratos, and the story of a very well-traveled levain named Vitus.

After a master’s degree in food science with a specialization in food microbiology, Guylaine Lacaze started to work on sourdough fermentations for Biofournil (French bakery), ENITIAAA (French master degree school) and Lallemand (yeast and bacteria starter producer). In 2003, she joined Puratos as the R&D engineer for the business unit in charge of the development of sourdoughs. Since 2007, Guylaine has been the R&D manager focusing on sourdough fermentation, new sourdough development, sensory analysis and nutrition related to sourdoughs.

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