Sourdough Project 2.o
NO LONGER ACCEPTING NEW DATA
Three years ago, 576 people living in 17 countries sent us samples of their sourdough starters. From those starters, we learned that where you live, who you are, and how you maintain your starter all affect which bacteria and yeast help to make your bread. But the first sourdough project raised as many questions as it answered.
Enter Sourdough 2.0.
This time around, we’re sending participants home with kits to grow new starters from scratch, using the same ingredients: distilled water and a blend of organic all-purpose and whole wheat flours. Controlling the starting materials will help us to more closely study the influence of geography versus home factors. We are also asking participants to measure the height, carbon dioxide production, and pH of their starters as they grow. These measurements will help us better understand how yeast and bacteria interact as the starter develops, and how geography and home factors might affect microbial activity in starters.