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IMAGE: This image shows sourdough starter in a mason jar. In a recent study of 500 sourdough starters, spanning four continents, scientists garnered new insights into the environmental factors that contribute. view more
Credit: Lauren Nichols
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. We didn t just look at which microbes were growing in each starter, says Erin McKenney, co-author of the paper and an assistant professor of applied ecology at North Carolina State University. We looked at what those microbes are doing, and how those microbes coexist with each other.