Submission Standard
Every submission must specify starter culture age, target hydration between 70% and 85%, and exact cold-fermentation timing. We test formulas using 72-hour cold retard to measure crumb open cell structure and blistered oven spring.
Regional ingredient origins must be declared. Whether using single-origin Hatch green chile roasted over pine cones or landrace blue corn flour, detail your sourcing and preparation so the test kitchen can accurately replicate your bake.
Community R&D
Formulate Your Bake
Share your experimental sourdough specs and regional ingredient pairings with the lab testing council.
