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.
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