Published Technical Disclosure Archive

Advanced Sourdough Production for Extreme Environments

Publication ID: 24-11856959_0009_PTD
Published: October 26, 2025
Category:Specialized Variations & Niche Solutions

Legal Citation

pr1or.art Inc., “Advanced Sourdough Production for Extreme Environments,” Published Technical Disclosure No. 24-11856959_0009_PTD, Published October 26, 2025, available at https://archive.pr1or.art/24-11856959_0009_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 sourdough production provides a general process for producing sourdough. However, this process may not be suitable for environments with unique constraints, such as high-security facilities, disaster relief settings, or extreme weather conditions. The present invention addresses these limitations by providing specialized sourdough production systems tailored to these specific contexts.

Novelty and Inventive Step

The present invention's novelty lies in its adaptation of the original sourdough production process to address the unique challenges of high-security, disaster relief, extreme weather, remote, or isolated locations. The inventive step is the integration of specialized components and design considerations that enable sourdough production in these specific contexts.

Alternative Embodiments and Variations

Alternative embodiments of the invention could include variations in the type of fermentable matrix used, the design of the secure enclosure, or the implementation of additional features such as automated monitoring systems or specialized packaging for the sourdough product.

Potential Commercial Applications and Market

The present invention has significant commercial potential in industries such as high-security food production, disaster relief, and emergency food supplies. The specialized sourdough production systems could also be marketed to remote or isolated communities, or to organizations operating in extreme weather conditions.

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 Technologies, specifically sourdough production and microbial fermentation techniques, with expertise in grain processing, microbial cultivation, and food preservation methods

Person of Ordinary Skill (PHOSITA) Profile

A food scientist or food engineer with advanced training in microbiology, fermentation processes, and food production techniques, possessing practical experience in developing and modifying food production systems for varied environmental conditions

Obviousness Rationale

A PHOSITA would recognize that the core sourdough production process disclosed in the source patent can be readily adapted to different environmental contexts by applying standard engineering principles of modular design, resource optimization, and contextual adaptation. The fundamental fermentation mechanism remains consistent, with variations primarily addressing external constraints such as security, resource availability, and environmental conditions. These adaptations represent predictable engineering solutions that would be obvious to a skilled practitioner seeking to extend the original sourdough production method.

Obvious Combinations & Variations

Source Patent Element
Washing and preparing a fermentable matrix involving grains, pseudocereals, and pulses
PTD Variation
Selecting fermentable matrix based on local resource availability in disaster relief settings
Obviousness Reasoning
A PHOSITA would recognize that ingredient substitution based on local resources is a standard practice in food production, particularly in emergency contexts, representing a predictable design choice
Source Patent Element
Fermentation process involving submerging and incubating a matrix
PTD Variation
Implementing a temperature-controlled fermentation chamber for extreme weather conditions
Obviousness Reasoning
Environmental control of fermentation parameters is a known technique in microbial cultivation, representing a straightforward engineering adaptation to maintain consistent fermentation conditions
Source Patent Element
Water-based washing and preparation of fermentable matrix
PTD Variation
Integrating water purification systems for remote or isolated location sourdough production
Obviousness Reasoning
Incorporating water treatment technologies is a standard engineering solution for ensuring microbiological safety in variable environmental conditions, representing a predictable technical improvement
Source Patent Element
Process for producing sourdough involving multiple washing and incubation cycles
PTD Variation
Creating a secure enclosure to prevent contamination during sourdough production
Obviousness Reasoning
Implementing containment strategies to protect microbial cultures is a routine practice in fermentation science, representing an obvious extension of standard laboratory and food production techniques
Source Patent Element
Fermentation process using various organic matrices
PTD Variation
Developing a compact sourdough production kit for emergency food supplies
Obviousness Reasoning
Modularization and miniaturization of food production systems is a known engineering approach, particularly for emergency preparedness, representing a predictable design optimization
35 U.S.C. § 103 Summary: Based on the teachings of US Patent 11856959 and the disclosed variations, a person having ordinary skill in the art would find the claimed sourdough production methods in the present publication to be obvious variations that do not represent a non-obvious inventive step. The systematic adaptation of the fundamental sourdough production process to varied environmental contexts represents predictable engineering solutions within the ordinary capabilities of a skilled practitioner in food processing and fermentation technologies.

Original Patent Information

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