Sourdough bread has been baked for more than five thousand years, but even after all of those years of caring for starters, generation after generation, moving from one kitchen to the next, huge mysteries remain. We propose to resolve them here. The first mystery is what determines which microbial species are present in a particular starter. The second is which species make the best starter. The third is the question of whether starters, as they age, go through similar trajectories, predictable stages in their history.
Have an amazing project to share? Join the SHOW-AND-TELL every Wednesday night at 7:30pm ET on Google+ Hangouts.
Join us every Wednesday night at 8pm ET for Ask an Engineer!
Maker Business — The Public Radio’s inventory dashboard
Wearables — Glue for the occasion
Electronics — Ew! Sticky!
Biohacking — Using Insulin Load for Better Sleep and Recovery
No comments yet.
Sorry, the comment form is closed at this time.