Apéro Scientifique: The Science of Sourdough Bread

Delphine Sicard is a PhD Research Director at the French National Institute for Agriculture, Food and Environment (INRAE).

Her interest lies in the genetics of adaptation and how selection can shape interactions between different entities (genes, proteins, life-history traits, individuals, species and communities).

Her presentation will explore the cultural, biological, and nutritional dimensions of sourdough bread. It will begin with a brief historical overview of bread, followed by an explanation of the breadmaking process. Particular attention will then be given to the preservation of biodiversity through short supply chains in traditional sourdough baking. Finally, the presentation will discuss and highlight the nutritional value and sensory qualities – the key benefits of sourdough bread.

The presentation will include a demonstration of how to make sourdough. Light refreshments will be served.