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#cosocooking #sourdough #starter #bacteria
A new study of the microbial ecosystem in sourdough finds that using different types of flour fosters distinct bacterial communities, and that these differences contribute to the variation of sourdough aromas and flavors.
If you make sourdough you should read this.
https://phys.org/news/2023-10-flours-sourdough-fosters-bacteriaand-flavors.html
@NorthernInvader cool. i think i'll start feeding Ira on rye & leave Sam on regular white flour.
maybe start a 3rd sweet starter again (used to have one we added a glob of maple syrup every feeding)