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. 8-12 pm: The Art and Heart of Sourdough Bread Baking

  • What is Sourdough bread?
  • Using basic ingredients (flour, water, yeast and salt)
  • Extended fermentation process
  • Knowledge of hand skills
  • Flour selection
  • Other ingredients
  • Bread baking in the WMC baking lab
  • Flavor Mill experience with different fermentation flavors

II. 12-1 pm: Lunch

  • Bread pairings with fresh baked sourdough bread

III. 1-2 pm: The Science of Sourdough Bread Baking

  • Farinograph of artisan bread flour vs regular bread flour
  • Working with specialty flours
  • Whole wheat flour – changes required in the baking process
  • Specialty flour and preferments
  • Bread formula discussion: The steps and process of sourdough
  • How to deal with the inconsistencies of Sourdough

IV. 3-4 pm: Quality of Sourdough

  • How to define the quality of a sourdough
  • How to ensure the consistency of your sourdough
  • Challenges to produce and ensure the consistency of a sourdough in an industrial setting

V. 4-5 pm: Q&A Roundtable and Evaluation of Bread

*Schedule subject to changes


Dr. Lin Carson, BAKERpedia

Lin Carson, PhD

The inability to get technical questions solved on the internet has led Dr. Lin Carson, CEO of BAKERpedia, to her goal of building the world’s biggest baking encyclopedia. Dr. Carson is a bakery expert and a regular speaker within the commercial baking industry. A graduate of Kansas State University and Ohio State University, Dr. Carson has over 20 years in the baking and food industry, building technical service teams and programs. With past experiences at Wendy’s Int’l and Dave’s Killer Bread, Dr. Carson is now helping commercial bakers across the world streamline their quality processes to minimize waste and increase efficiencies.



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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