The opportunities for pre-breeding programs to access previously unavailable genetic data will be of critical importance in the face of a changing climate. The genetic bonanza can also be harnessed to assist breeders to work closely with artisan bakers to create desirable flavour profiles from grains that are more suited to long-fermentation breads, particularly sourdoughs.

This presentation maps a methodology for collaboration and development that prioritises flavour and possible nutrition components that are aligned and the specific physicochemical attributes of flours best suited for sourdough production.