QUEST Science on the SPOT Feature produced by Jenny Oh

Eduardo Morrell monitors the internal temperature of the bread to gauge its readiness
Eduardo Morrell monitors the internal temperature of the bread to gauge its readiness. Photo: Jenny Oh.

Since the Gold Rush days when prospectors baked loaves in their encampments, sourdough bread has been a beloved favorite of the Bay Area. But what is true sourdough bread? It’s more than just the tangy flavor. Science on the SPOT visits with Maria Marco of UC Davis and baker Eduardo Morrell to learn more about the secret science of sourdough.

Producer’s Notes: Secrets of Sourdough
Learn more about the history of Morrell’s Bread and check out a slideshow of Eduardo Morrell’s typical 16-hour workday.

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