An Exploration Research about Sourdough Bread as Delight Culinary

Odelia Valda Ichwan (Politeknik Pariwisata Bali)
Priscilla Patricia Budi Darma (Politeknik Pariwisata Bali)
Ni Wayan Ari Astiti Putri (Politeknik Pariwisata Bali)
Ni Putu Putri Padma Wulandari (Politeknik Pariwisata Bali)
Irfan Maulana (Politeknik Pariwisata Bali)
Johnatan Christian Emmanuel (Politeknik Pariwisata Bali)
Ni Desak Made Santi Diwyarthi (Politeknik Pariwisata Bali)

Jurnal Multidisiplin West Science
Vol 3 No 07 (2024): Jurnal Multidisiplin West Science

The objective of this study is to investigate Sourdough bread. Employing a qualitative methodology with descriptive research. The research conducted depth-interview with three senior lecturers from Politeknik Pariwisata Bali, participant observation, and literature study regarding Sourdough bread. The analysis conducted utilizes the data triangulation that uses multiple data sources, data collection techniques, or theories to validate and strengthen research findings. Sourdough bread possesses several distinctive qualities that make it a favorite among many people. These include its complex flavor and aroma, unique texture, natural preparation process, health benefits, rich history and tradition, personal and artistic elements, and long shelf life. Research on sourdough bread is essential for understanding consumer preferences, driving innovation, and adapting to market demands.