Scientists Want to Know About Your Leaven
If you’ve ever tried making a sourdough starter, you know it’s kind of an experiment. You literally catch wild yeast, feed it, and hope that it will create a microbial community that ultimately smells and tastes good. You may or may not be successful.
Real scientists are also interested in your leaven. The microbial community you grow depends on the wild yeast in your area, such as flour, and more. The Rob Dunn Lab Project at North Carolina State University is collecting sourdough data from home bakers, and you can join.
Instructions are here . Start with a flour of your choice and dechlorinated water (just leave some water overnight) and feed her for 14 days. You will then test the timing and height of its rise, describe its scent, and take photographs.
Best of all: your data is good for science, even if it comes from a “bad” starter or one you don’t like the smell of. This experiment may help shed light on why starters fail.
If you want to do your best, you can make two snacks and leave one outdoors and the other indoors, or you can try different types of flour. And if you want to do this experiment with children, there is a teacher guide to help you guide them through this lesson as a science lesson.