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The big fat sourdough study: researchers reveal surprising diversity, tackle baking myths

The big fat sourdough study: researchers reveal surprising diversity, tackle baking myths
Scientists peered into those sourdough starter jars to see what makes it tick.
When the pandemic started, sourdough bread boomed almost overnight. Stuck inside their homes, many turned to this comforting ancient craft and baked, at least for a while, delicious sourdough bread.
There’s a deceptive complexity to this craft, however. In a new study, scientists mapped the microbial life of sourdough starters in unprecedented detail and confirmed two things: sourdough starters really are different from one another but despite this, you can make delicious bread regardless of where you are on the globe. ....

United States , New Zealand , Erin Mckenney , Lauren Nichols , Elizabetha Landis , Benjamin Wolfe , Angela Oliverio , Elizabeth Landis , University Of Colorado , Carolina State University , Tufts University , North Carolina State , ஒன்றுபட்டது மாநிலங்களில் , புதியது ஜீலாந்து , ஏரின் ம்க்கேன்ணெய் , லாரன் நிக்கோல்கள் , பெஞ்சமின் ஓநாய் , ஏஞ்சலா ஆலிவேரியோ , எலிசபெத் லேண்டிஸ் , பல்கலைக்கழகம் ஆஃப் கொலராடோ , கரோலினா நிலை பல்கலைக்கழகம் , டஃப்ட்ஸ் பல்கலைக்கழகம் , வடக்கு கரோலினா நிலை ,

Intercontinental Study Sheds Light on Microbial Life of Sourdough

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Intercontinental Study Sheds Light on Microbial Life of Sourdough
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.” ....

United States , New Zealand , Western Australia , San Francisco , Erin Mckenney , Robertr Dunn , Matthew Booker , Lorir Shapiro , Megan Biango Daniels , Shravyak Sakunala , Benjamin Wolfe , Annea Madden , Angela Oliverio , Kinsey Drake , Noah Fierer , Nicole Kfoury , Albert Robbat , Laurenm Nichols , Elizabeth Landis , University Of Colorado , National Science Foundation , Carolina State University , Tufts University , North Carolina State , Sourdough Starter Microbiomes , ஒன்றுபட்டது மாநிலங்களில் ,

Intercontinental study sheds light on the microbial life of sourdough

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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.
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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. ....

United States , New Zealand , Western Australia , San Francisco , Erin Mckenney , Robertr Dunn , Matthew Booker , Lorir Shapiro , Megan Biango Daniels , Shravyak Sakunala , Benjamin Wolfe , Annea Madden , Angela Oliverio , Kinsey Drake , Noah Fierer , Nicole Kfoury , Albert Robbat , Laurenm Nichols , Elizabeth Landis , University Of Colorado , National Science Foundation , Carolina State University , Tufts University , North Carolina State , Sourdough Starter Microbiomes , ஒன்றுபட்டது மாநிலங்களில் ,

500 sourdough starters from 4 continents yield surprises

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 North Carolina State University. “We looked at what those microbes are doing, and how those microbes coexist with each other.”
“There have been quite a few small studies on microbial ecosystems in sourdough,” says coauthor Benjamin Wolfe, an associate professor of biology at Tufts University. “We think this is the first large-scale study, building on all of that previous work.” ....

United States , New Zealand , San Francisco , Erin Mckenney , Benjamin Wolfe , Angela Oliverio , Elizabeth Landis , University Of Colorado , National Science Foundation , Carolina State University , Tufts University , North Carolina State , ஒன்றுபட்டது மாநிலங்களில் , புதியது ஜீலாந்து , சான் பிரான்சிஸ்கோ , ஏரின் ம்க்கேன்ணெய் , பெஞ்சமின் ஓநாய் , ஏஞ்சலா ஆலிவேரியோ , எலிசபெத் லேண்டிஸ் , பல்கலைக்கழகம் ஆஃப் கொலராடோ , தேசிய அறிவியல் அடித்தளம் , கரோலினா நிலை பல்கலைக்கழகம் , டஃப்ட்ஸ் பல்கலைக்கழகம் , வடக்கு கரோலினா நிலை ,