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 Dr. Marco Gobbetti

IV. 10:15-11 am: The Process of Sourdough by Michael Gleason

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

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.


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.


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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