Sourdough Flavor Determinant: What Bakers Feed Microbes

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The microorganisms that live inside sourdough starters don’t just happen by chance, but are shaped by what bakers feed them. New research shows that while the same strong yeast often prevails regardless of the type of flour, the bacterial story is more complicated.

Different types of flour, such as whole wheat and bread flour, encourage different communities of bacteria. These changes can dramatically affect the flavor, texture, and rate of fermentation. This shows how a small choice of ingredients can completely change the behavior of sourdough bread.