Sourdough starter, a fermented mix of flour and water, is a staple for bakers. It’s also a rich experimental testing ground for microbiologists. The bread’s chewy texture and tangy taste arise from the mix of microbes that leaven the dough, and past studies have identified more than 60 genera of bacteria and 80 species of yeast in sourdoughs from around the world.
Sourdough starters: How flour choice shapes microbial communities
