The science behind sourdough

April 1st is mostly known for pranks, but it’s also National Sourdough Bread Day. This transition from the playful holiday to honoring sourdough sets the stage. Sourdough, often known for its tangy flavor and chewy texture, is one of the most distinct-tasting breads. Behind that flavor is both interesting science and history. According to Allison Wells, fermentation science specialist in the Food Science department, sourdough has a history that is being revived, and it packs a lot of fermentation science into every slice.