Sourdough Growth Hacking Seminar


December 12, 2019

Learn about the art and science of sourdough bread! This popular dough is simple yet complex to produce. In this seminar we’ll cover the science of fermentation, key ingredients, and the possibilities for innovation with starters. Plus, learn about grains and whole grains in sourdough.

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Who should attend?

  • QA Supervisors/Managers
  • Technical Support Personnel
  • Research & Development Personnel
  • Anyone problem solving in a bakery production setting


I. 8-8:30 am: Live Virtual Tour of the Sourdough Library with Karl De Smedt

II. 8:45-9:15 am: Dough Mixing in the Lab

III. 9:30-10 am: How Sourdough can Affect the Functional Features of Baked Goods by Marco Gobbetti

IV. 10:15-11 am: The Process of Sourdough by Brian Chang

V. 11:15-12 pm: Lab Session: Sourdough

VI. 12-1 pm: Lunch Break

VII. 1-1:45 pm: The Importance of Flour and Water Quality in Sourdough by Dr. Jayne Bock

VIII. 2-2:45 pm: Sourdough Quality and Shelf Life Extension by Dr. Lin Carson

IX. 2:45-3:15 pm: Round Table and Evaluation

*Schedule subject to changes


Dr. Lin Carson, BAKERpedia

Lin Carson, PhD

Dr. Lin Carson’s love affair with baking started over 25 years ago with a BSc degree in Food Science & Technology at the Ohio State University. She went on to earn her MSc, then PhD from the Dept. of Grain Science at Kansas State University. While working at Wendy’s & Dave’s Killer Bread, her technical teams experienced a lack of baking information on the internet. Seeing it was not freely shared, Dr. Lin launched BAKERpedia to cover this gap. Today, as the world’s only FREE & comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by over a million commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs annually. Catch Dr. Lin on the BAKED In Science podcast solving baking problems, subscribe to her Ask Dr. Lin YouTube Channel, watch her Scale UP series, & follow her on LinkedIn.


Karl De Smedt with the Sourdough Library.Karl De Smedt

For as long as he can remember, Karl always wanted to be a baker-confectioner. After graduating in 1988 from the bakery/confectionery school in Brussels he worked for six years as a patissier in a bakery in Brussels. In 1994, he started to work for Puratos as a test baker. Since then Karl worked in different departments as test baker, demonstrator, product manager, corporate trainer and product training manager. As of 2002 flour allergy has limited his activities in the bakery. However, he is passionate about food, especially about sourdough breads. Since 2013 he’s been on a quest for sourdough to preserve their biodiversity in our sourdough library. If you or your company have a sourdough you can always register it on their website. That way you can guide consumers to a positive message about sourdough. Maybe your sourdough one day will end up in the library.


Dr. Jayne Bock, Wheat Marketing CenterDr. Jayne Bock

Dr. Jayne Bock recently joined the Wheat Marketing Center as the Technical Director. She established herself as an industry expert in flour and dough quality testing as an adjunct professor at the University of Guelph before joining C.W. Brabender Instruments as their Global Technical Leader. Jayne has published refereed publications covering topics including wheat and flour quality, dough rheology, gluten structure-function, and the influence of bran on product structure and quality in whole grain products. She has worked extensively with wheat breeders, agronomists, producers, millers and food processors on collaborative projects in the pre-competitive space. Her focus is at the interface of academia and industry to find solutions for emerging issues across the market value chain.


Brian Chang

Brian Chang is the R&D manager for Sourdough and Grains for Puratos USA. After graduating from Michigan State University, Brian joined Campbell’s Soup Company as a food technologist for 7 years before joining Puratos in 2016. Since joining Puratos, Brian fell in love with the wonders of sourdough, and grew a deeper appreciation for the science that fuels the art of bread.  Today at Puratos, Brian’s specialty is identifying and developing interesting sourdoughs to create delicious breads, which earned him the nickname of the “Bad boy of Bacterial Fermentation” among his colleagues.


Marco Gobbetti

Marco Gobbetti is a full professor of food microbiology. He is author of ca. 350 peer review publications, one third of them dealing with sourdough fermentation. He is editor and author of the “Handbook on Sourdough Biotechnology”published by Springer in 2013. He cooperated and is cooperating with the most famous international bakery and sourdough related companies.



Sponsored by:

ECD, Lallemand, Soulanges Mills and Puratos.


Held at the

Wheat Marketing Center

1200 NW Naito Pkwy | Unit 230 | Portland, OR 97209

Coming from out of town? Stay at the Canopy Hotel and get an exclusive class rate for your room! Book Now

Additional information

How do you want to take this class?

In Person, LIVE Stream


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