During the pandemic, homemade bread baking became a global phenomenon, accompanied by the experimentation of traditional fermentation techniques using spontaneously activated microbial flora. This microbial flora consists of microorganisms, particularly yeast and lactic acid bacteria, which have the ability to develop unique flavors and characteristics in the resulting products. Since most of these microorganisms originate from the local bakery environment, there is a geographical and climatic specificity to the aromas associated with the local bakeries.

A well-known example in this regard is the San Francisco sourdough starter, which imparts a specific lactic taste to local bakery products. There are even local legends about this starter, for instance, Boudin Bakery, considered San Francisco’s oldest continuously operating business since 1849, allegedly obtained the original wild yeast starter from a gold mi...