ABSTRACT
Sourdough is a classical take on producing flavourful breads and has been passed down through generations and civilizations have adapted to produce wonderful and distinct varieties with local ingredients. Yet, a common misunderstanding amongst those with at least the slightest knowledge is that it is an expensive bread. Sourdough does not require copious amounts of ingredients, only basic household items, time and patience. However, the Indian market is yet to understand the impact sourdough has and what it imparts on health as well as its potential to thrive in the Indian market. Fermented foods are quite common in Indian food culture, yet there is a gap in knowledge regarding the microbial ecology of the same and how it’s beneficial in various aspects right from production to consumption. The aim of this study is to see how the Indian consumer market understands the basic concerns on knowing sourdough, its benefits and how it is made as well as their current mindset and evolve the same to a more conspicuous outlook.
