The Effect of Storage Conditions on the Properties of Sourdough Starters, Mature Sourdoughs and Quality of the Bread

Sourdough production is an important technological process in bakeries. An increasing number of artisan bakeries choose to store their sourdough starters under refrigerated conditions. This study aimed to evaluate changes in the properties of bakery sourdoughs produced from rye sourdough starters stored at 4 °C for 48, 96, and 144 h, and to determine the effect of sourdough starter storage on the quality of the resulting bread. Refrigerated storage of sourdough starter for 48, 96 and 144 h affected the pH and acidity of the sourdough starters but did not influence these parameters in the mature sourdoughs. The concentrations of fermentation products, such as acetic acid, ethanol, glycerol, and lactic acid, changed during storage, and it was found that ethanol increased with longer storage time in sourdough starters. Refrigerated storage did not affect key bread quality characteristics, including crumb moisture, bread yield, baking loss, or loaf volume. Sensory evaluation showed that bread made from a starter stored for 144 h was the least acceptable in terms of taste. Overall, these findings establish a clear operational guideline, demonstrating that rye sourdough starters can be safely stored under refrigerated conditions for up to 96 h without compromising bread quality.