Scientists Are Gathering an Army of Sourdough Bread Fans for a New Study

Bakers have been making sourdough bread for thousands of years. Yet, during the pandemic, it seems that everyone and their mother rediscovered this delicious bakery staple. This newfound appreciation for an old-school classic is also benefiting scientists. 

Professor Christophe Courtin, a food biochemist at KU Leuven, the University of Leuven in Belgium, shared with JSTOR Daily that he is leading a team of food experts from across Europe, including Austria, Belgium, Denmark, Finland, France, Germany, Italy, the Netherlands, Romania, Sweden, and Switzerland, to gather an “army of home bakers” to study microorganisms and traditional fermented foods as part of their HealthFerm project. 

According to JSTOR, the group’s goal is to collect samples and microorganism data to develop new plant-based fermented foods that will enhance both human health and the planet’s well-being. They will achieve this by inviting citizens from across the continent to donate their starters — that crucial mixture of flour and water that serves as the fermented base, which is then used to help the bread rise — to the cause. 

The good news is that they are already off to a great start, having collected more than 800 samples so far.

“The samples came from all over Europe,” Professor Nicholas Bokulich, a microbiologist at ETH Zürich in Switzerland, shared with JSTOR. The team added that these volunteer bakers have also been busy testing the acidity of their home starters and providing detailed insights into how they maintain their mother dough.

And truly, this is quite important work. Fermented foods have long been recognized for their health benefits, including enhancing the absorption of certain vitamins and minerals from food. One study indicates that fermented foods may even promote better sleep, while another suggests they could help prevent depression. However, as JSTOR observed, more comprehensive data is lacking in this area, which makes this study — and the volunteers involved — all the more significant. 

“We know that if these fatty acids are produced in our colon, they are beneficial to us,” Professor Courtin added. “What we don’t know is if they are equally beneficial when produced in food.”

However, the scientists aren’t stopping at collecting samples. As explained on the study’s website, they will also test how these foods interact with the human microbiome. Thus, they are adding five human intervention studies, which include hypothesis-driven and exploratory approaches, to better understand their impact on human health.

Participants in this part of the study will consume either a mix of fermented foods or a specific one before testing their blood and stool samples to observe the effects. And honestly, if the researchers are seeking participants to eat a bunch of bread and pickles, many of the Food & Wine writers and editors are ready to volunteer as tribute.