Published Technical Disclosure Archive

Advanced Sourdough Production: Adaptive Fermentation Tech

Publication ID: 24-11856959_0004_PTD
Published: October 26, 2025
Category:Specialized Variations & Niche Solutions

Legal Citation

pr1or.art Inc., “Advanced Sourdough Production: Adaptive Fermentation Tech,” Published Technical Disclosure No. 24-11856959_0004_PTD, Published October 26, 2025, available at https://archive.pr1or.art/24-11856959_0004_PTD
This technical disclosure describes improvements that would be readily apparent to a Person Having Ordinary Skill In The Art (PHOSITA) when considered in combination with the foundational architecture disclosed in U.S. Patent No. 11,856,959.

Background and Problem Solved

The original patent for producing sourdough through a natural acidifying fermentation process has limitations when applied to specific, narrow markets or unique operational environments. The new invention addresses these limitations by providing specialized variations of the sourdough production process, enabling the creation of sourdough in environments with distinct challenges.

Novelty and Inventive Step

The new claims introduce novel and non-obvious variations of the sourdough production process, specifically designed to address the unique challenges of each specialized environment. The inventive step lies in the adaptation of the original process to these distinct settings, ensuring the production of high-quality sourdough in a wide range of operational environments.

Alternative Embodiments and Variations

Alternative embodiments of the invention could include variations of the fermentation chamber design, different sterilization protocols, or alternative sources of fermentable matrices. Additionally, the invention could be implemented using different types of microorganisms or varying levels of automation.

Potential Commercial Applications and Market

The invention has significant commercial potential in various industries, including food production, disaster relief, and space exploration. The specialized sourdough production systems could be marketed to organizations operating in high-security environments, disaster relief agencies, and space agencies, as well as companies involved in extreme weather condition operations or remote location food production.

CPC Classifications

SectionClassGroup
A A21 A21D8/045
A A21 A21C1/065
A A21 A21D8/047
A A21 A21D8/06
A A21 A21D13/04

Field of Art

Food Processing and Fermentation Technology, specifically sourdough production techniques involving microbial fermentation and matrix preparation

Person of Ordinary Skill (PHOSITA) Profile

A food scientist or fermentation engineer with expertise in microbial cultivation, substrate preparation, and process optimization for biological systems, typically holding an advanced degree with 3-5 years of practical experience in food production technologies

Obviousness Rationale

A PHOSITA would recognize that the PTD's variations represent predictable extensions of the source patent's fundamental sourdough production methodology by adapting the core fermentation process to specialized environmental constraints. The disclosed variations demonstrate standard engineering problem-solving techniques applied to the original sourdough production framework. These modifications represent routine adaptations that would be apparent to a skilled practitioner seeking to implement the base process in diverse operational contexts.

Obvious Combinations & Variations

Source Patent Element
Washing and preparing a fermentable matrix through controlled water immersion
PTD Variation
Pre-sterilization protocols for fermentable matrix in remote or isolated locations
Obviousness Reasoning
Extending sterilization techniques is a predictable design variation using known microbiological preparation methods to ensure consistent fermentation outcomes
Source Patent Element
Fermentation process involving multiple iterative steps of matrix preparation
PTD Variation
Accelerated fermentation process for disaster relief settings
Obviousness Reasoning
Modifying fermentation duration and conditions represents a standard engineering optimization technique with expected and reproducible results
Source Patent Element
Flexible matrix composition including grains, pseudocereals, and pulses
PTD Variation
Adaptation of fermentable matrix to locally available ingredients in extreme environments
Obviousness Reasoning
Substituting substrate components is a routine design choice within established fermentation technology, demonstrating predictable variation
Source Patent Element
Natural acidifying fermentation process involving controlled matrix preparation
PTD Variation
Microgravity-compatible fermentation chamber for space exploration applications
Obviousness Reasoning
Adapting biological processes to novel environmental constraints represents standard engineering problem-solving using known principles of containment and microbial cultivation
Source Patent Element
Washing and incubation steps for fermentable substrate
PTD Variation
Temperature-controlled fermentation chamber with enhanced biosecurity features
Obviousness Reasoning
Implementing environmental controls and sterilization protocols are predictable engineering solutions for maintaining consistent biological process conditions
35 U.S.C. § 103 Summary: Based on the teachings of US Patent 11856959 and the disclosed variations, a person of ordinary skill in the art would find the proposed sourdough production techniques obvious and non-patentable, as the modifications represent routine engineering adaptations that would be apparent to a skilled practitioner without requiring inventive insight beyond the existing technological framework.

Original Patent Information

Patent NumberUS 11,856,959
TitleSourdough and process for producing same