Science
500 sourdough starters from 4 continents yield surprises – Futurity: Research News
A new study that sheds light on how microbes in sourdough starters influence both aroma and how the dough rises may surprise sourdough enthusiasts.
A study of 500 sourdough starters from four continents offers new insights into the environmental factors that contribute to each sourdough starter’s microbial ecosystem.
The findings, which also shed light on how different types of microbes influence both a sourdough’s aroma and how quickly the sourdough rises, may surprise sourdough enthusiasts.
“We didn’t just look at which microbes were growing in each starter,” says study coauthor Erin McKenney, an assistant professor of applied ecology at…
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