In a study of 500 sourdough starters spanning four continents, scientists have garnered new insights into the environmental factors that contribute to each sourdough starter’s microbial ecosystem, and how different types of microbes influence both a sourdough’s aroma and how quickly the sourdough rises. The results may surprise sourdough enthusiasts.
Click here for original story, Intercontinental study sheds light on the microbial life of sourdough
Source: Phys.org