04/01/2026
Happy National Sourdough Day! 🥖
The making of the viral pandemic comfort food, sourdough bread, is a perfect real-life example of a concept that shows up on the RD Exam: fermentation.
📚 Study Tip: Remember that yeast fermentation produces CO₂, which is responsible for leavening in bread products. Lactic acid bacteria contribute to flavor development and acidity.
When studying food science, remember you’re studying the same science happening in everyday kitchens! Like baking a delicious sourdough bread.
Check out www.rdbootcamp.com to study important food science concepts!