More than 500 people from the U.S. to Thailand have sent their sourdough bread starters to be analyzed by microbiologist as part of the Sourdough Project, led by biologist Rob Dunn at North Carolina State University.
“The project is trying to answer many questions,” says NPR. “How does a starter’s microbial ecosystem vary with different flours? How does a new starter compare with one that’s 200 years old, filled with tradition and lore? Do they change with geography, as some claim? And, of course, how can you bake a more delicious loaf?”
So far, the researchers haven’t discovered major differences in microbial activity between sourdoughs from different locations. Starters from the eastern U.S. seem to be very similar to those from the west. But what the starters are fed — King Arthur flour, for example — does play a major role in the microbes that show up.
The same researchers are also looking into fermentation on salami, sauerkraut and kombucha, because studies have shown that microbes deeply impact our world — from soil health to the prevalence of autism in kids.