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Rising together: exploring sourdough fermentation diversity through co-design in the HealthFerm citizen science

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Summary

Citizen science revealed diverse European household sourdough fermentation practices. Professional bakers use older starters and higher temperatures, while ingredient choices and motivations vary by country, influenced by perceived health benefits.

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Area of Science:

  • Food science
  • Microbiology
  • Citizen science

Background:

  • Fermented foods offer health benefits, but household fermentation data is scarce.
  • Sourdough fermentation is culturally significant across Europe.
  • Limited scientific understanding of domestic sourdough practices hinders research.

Purpose of the Study:

  • To investigate European household sourdough fermentation diversity using citizen science.
  • To analyze variations in practices based on location, baker demographics, and motivations.
  • To create a valuable resource for evaluating sourdough baking and motivations.

Main Methods:

  • A co-designed citizen science initiative (HealthFerm project) collected data from over 1000 participants in 33 countries.
  • Standardized at-home experiments and sensory evaluations were conducted.
  • A microbial biobank and harmonized metadata resource were established.

Main Results:

  • Distinct patterns emerged: professional bakers used older, more frequently refreshed starters and fermented at higher temperatures than household bakers.
  • Ingredient choices and motivations varied significantly by country, influenced by perceived health benefits.
  • A dataset linking baking habits with physicochemical and sensory profiles was generated.

Conclusions:

  • The study provides a comprehensive overview of European sourdough fermentation practices and motivations.
  • The citizen science framework offers a transferable model for participatory research in food systems science and microbiology.
  • This initiative established a valuable resource for future research and public engagement in fermentation science.