“Sourdough is deeply embedded in human history. For tens of thousands of years, we have been basing our culture on microbial ecology,” says Erin McKenney, Ph.D., a postdoctoral researcher at North Carolina State University.

A new initiative involves a national group of craft bakers, millers, teachers, students and wheat breeders who joined forces to create pure and simple whole wheat sandwich bread that appeals to all.

As consumer interest in gluten-free products has grown, the category has transitioned from a niche to a mainstream market segment.

In an exclusive interview with Bake magazine, Jonathan Davis, senior vice president of innovation at La Brea Bakery, shares his vision of influential trends coming to the forefront of the craft bread sector in 2020.

Consumers want to know what ingredients are in the foods they are eating, and how these items can positively influence their health.