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 E-Mail 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 sourd...

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 t...