Buzz
If you’ve ever attempted to create a sourdough starter, you know it’s a bit of a trial. You’re essentially capturing wild yeasts, nurturing them, and hoping they develop into a microbial community that will eventually smell and taste great. It’s a gamble—either it’ll work, or it won’t.
Believe it or not, actual scientists are interested in your sourdough starter, too. The microbial ecosystem you cultivate is influenced by the wild yeasts in your environment, the type of flour you use, and various other factors. A study from Rob Dunn’s lab at North Carolina State University is gathering sourdough starter data from home bakers, and you can participate.
The guidelines can be found here. Begin by selecting your flour and using dechlorinated water (simply let some water sit out overnight) and feed it for 14 days. After that, you'll evaluate its rise time and height, assess its scent, and take photos.
Even better: your data contributes to science, whether it's from a ‘failed’ starter or one with an unpleasant smell. This experiment could provide insight into why some starters don’t work out.
For those who want to take it further, you can create two starters—one kept indoors and the other outdoors—or experiment with different flour types. If you're doing this experiment with children, there's a teacher’s guide to assist you in turning it into a science lesson.
