TIN TALKS: SOURDOUGH – THE SCIENCE BEHIND LOCKDOWN’S BIGGEST OBSESSION

Celine Verdonck, KU Leuven

Ever wondered how simple grains are transformed into delicious, airy, and flavorful sourdough bread? Let’s explore the science behind sourdough fermentation and dive into the magic that creates that delicious loaf. 

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Every month we set the stage for a scientist & a producer to take you with them on a journey into the large world of fermentation. Each talk will highlight a different part of fermentation, from barrel ageing & cheese making to wines, ciders & vinegars.

During these TIN TALKS we provide some tasters for you to enjoy.

TIN TALKS are helt in English.

TIN TALKS are curated by Tin Kocijan, PhD student at KU Leuven investigating the microbial ecology of barrel ageing of conventionally fermented beers in order to produce sour beers with a distinctive & layered flavour profile.