The Wonders of the Sourdough Microbiome
Known for its contributions to bread making for many years, sourdough is a diverse and unique example of microorganisms working together in a complex microbiome. Through mixing flour, water, and the natural wild yeasts and bacteria present, a microbiome of yeast and bacteria is created. As the specific microorganisms depend on the type of flour used and environment, differences can occur that contribute to smell, speed of growth, and acidity. This presentation will summarize the test results comparing three different types of flour: all-purpose, bread flour, and whole wheat. The starters created from each flour were tested on speed of growth, mold resistance, acidity, and aroma. These results may aid future bakers when deciding the ideal flour to use for sourdough.
BIOL 330, Microbiology
Paul Allee
Womack 100
1:30 – 2 PM