Advanced Sourdough Production Method & Temperature Control

Publication ID: 24-11856959_0006_PTD

Published: October 26, 2025

Category:Direct Improvements & Enhancements

Legal Citation

pr1or.art Inc., “Advanced Sourdough Production Method & Temperature Control,” Published Technical Disclosure No. 24-11856959_0006_PTD, Published October 26, 2025, available at https://archive.pr1or.art/24-11856959_0006_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 (Sourdough and process for producing same) describes a process for producing sourdough, but it lacks specific temperature control and repetition of fermentation steps, leading to inconsistent results. The present invention addresses these limitations by introducing a temperature control system and repeating the fermentation step at least three times, ensuring a more efficient and consistent sourdough production process.

Novelty and Inventive Step

The new invention introduces a temperature control system and repetition of fermentation steps, which are not present in the original patent. This combination of features provides a novel and non-obvious solution to the problem of inconsistent sourdough production.

Alternative Embodiments and Variations

Alternative embodiments of the invention could include using different types of fermentable matrices, substrates, or temperature control systems. Variations of the method could involve adjusting the number of fermentation repetitions, temperature ranges, or types of microorganisms used.

Potential Commercial Applications and Market

The enhanced sourdough production system and method have significant commercial potential in the baking industry, particularly for artisanal bread producers and industrial bakeries. The improved efficiency, consistency, and quality of the sourdough production process could lead to increased market share and revenue for companies adopting this technology.

CPC Classifications

Section	Class	Group
A	A21	A21D8/045
A	A21	A21C1/065
A	A21	A21D8/047
A	A21	A21D8/06
A	A21	A21D13/04

Section 103 Obviousness Analysis (PHOSITA)

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Field of Art

Food Processing and Fermentation Technology, specifically sourdough production techniques involving microbial fermentation, substrate preparation, and controlled environmental conditions

Person of Ordinary Skill (PHOSITA) Profile

A food scientist or fermentation technologist with expertise in microbial cultivation, substrate preparation, temperature control, and process optimization for biological fermentation systems

Obviousness Rationale

A PHOSITA would recognize that introducing precise temperature control and systematic repetition of fermentation steps represents a predictable optimization of the existing sourdough production process disclosed in the source patent. The temperature specification and multiple fermentation iterations are logical extensions of known fermentation engineering principles applied to sourdough production. These variations would be considered routine experimental modifications to enhance fermentation consistency and microbial activity.

Obvious Combinations & Variations

Source Patent Element

Washing a fermentable matrix and preparing a substrate comprising flour or grain fractions

PTD Variation

Adding a specific temperature control system maintaining 25°C during fermentation

Obviousness Reasoning

Temperature control is a standard technique in fermentation processes to optimize microbial growth and metabolic activity, representing a known technique with predictable results

Source Patent Element

Basic sourdough fermentation process involving matrix preparation

PTD Variation

Repeating fermentation steps at least three times with controlled temperature

Obviousness Reasoning

Multiple fermentation cycles are a common method for enhancing microbial diversity and metabolic complexity, constituting a design choice within ordinary skill

Source Patent Element

Fermentable matrix including grains, pseudocereals, and pulses

PTD Variation

Implementing a systematic temperature monitoring and adjustment protocol

Obviousness Reasoning

Process monitoring and environmental parameter control are standard engineering approaches for improving fermentation consistency and product quality

Source Patent Element

Basic sourdough production method

PTD Variation

Introducing a dedicated temperature control system configured to maintain 25°C

Obviousness Reasoning

Precise temperature management is a predictable solution for controlling microbial growth and fermentation characteristics in biological systems

35 U.S.C. § 103 Summary: Pursuant to 35 U.S.C. § 103, the variations disclosed herein would be considered obvious to a Person Having Ordinary Skill In The Art based on the teachings of US Patent 11856959, as the claimed modifications represent routine optimization and combination of known fermentation techniques with predictable results in sourdough production technology.

Original Patent Information

Patent Number	US 11,856,959
Title	Sourdough and process for producing same