GLUTINA
MATERIAL EXPLORATION
2019
Wild yeasts and lactic acid bacteria feed off of the gluten in flour producing the beautifully bubbly starter culture (SCOBY) named Glutina which was then used to bake sourdough bread.
SCIENCE
Yeasts produce energy through alcohol fermentation. This process converts the glucose found in flour into energy for the yeast and CO2 and ethanol as by-products. The CO2 forms the bubbles in the starter and leaves holes in the baked bread. The ethanol burns off during baking. The lactic acid produced by lactic acid bacteria gives the bread its distinctively sour flavor.
SUSTAINABILITY
300 million tons of plastic is produced each year, half of which is used only once before being discarded. Baking your own bread cuts out the plastic bag your usual loaf comes in and reduces the amount of carbon produced per loaf (that comes from mass manufacturing and transportation) – plus the taste is unbeatable!