Recruiter's Glossary

Examples: Hydration Rate • Steam Injection • Straight Dough

Sourdough Culture

Term from Baking industry explained for recruiters

A sourdough culture (also known as sourdough starter or mother dough) is a natural leavening agent used in bread making. It's a mixture of flour and water that has been fermented by wild yeast and good bacteria. Bakers maintain and use these cultures instead of commercial yeast to make bread rise and develop complex flavors. Some sourdough cultures are very old and have been maintained for generations, making them valuable assets in bakeries. This traditional bread-making method has become increasingly popular in artisanal bakeries and is considered a key skill for professional bakers.

Examples in Resumes

Maintained and developed multiple Sourdough Culture varieties for specialty breads

Trained staff in proper Sourdough Starter maintenance and feeding schedules

Created new product line using heritage Mother Dough techniques

Typical job title: "Artisan Bakers"

Also try searching for:

Bread Baker Artisan Baker Sourdough Specialist Head Baker Bakery Manager Pastry Chef Bakery Production Manager

Where to Find Artisan Bakers

Professional Organizations

Online Communities

Job Resources

Example Interview Questions

Senior Level Questions

Q: How would you troubleshoot an unhealthy sourdough culture?

Expected Answer: A senior baker should be able to explain signs of culture health issues (smell, appearance, activity), describe adjustment methods for temperature, feeding schedules, and flour types, and explain how to revive or rebuild a struggling culture.

Q: How would you develop a new bread recipe using sourdough culture?

Expected Answer: Should demonstrate knowledge of formula development, fermentation times, temperature control, and how different flour combinations affect the final product. Should also explain how to scale recipes for commercial production.

Mid Level Questions

Q: How do you maintain a sourdough culture in a commercial setting?

Expected Answer: Should explain regular feeding schedules, temperature control, quantity management for production needs, and proper storage techniques. Should also discuss backup culture maintenance.

Q: What factors affect sourdough fermentation times?

Expected Answer: Should discuss the impact of temperature, humidity, flour type, and culture strength on fermentation. Should understand how these factors affect production scheduling.

Junior Level Questions

Q: What is the basic process for feeding a sourdough culture?

Expected Answer: Should be able to explain the basic ratio of flour to water, feeding frequency, and signs of a healthy culture. Should understand basic safety and cleanliness requirements.

Q: What are the basic tools needed for sourdough bread making?

Expected Answer: Should list essential equipment like scales, containers for culture maintenance, temperature monitors, and basic bread-making tools. Should understand proper cleaning and maintenance.