The microbes living in sourdough starters don’t just appear by chance—they’re shaped by what bakers feed them. New research shows that while the same hardy yeast tends to dominate sourdough starters regardless of flour type, the bacteria tell a more complex story. Different flours—like whole wheat or bread flour—encourage different bacterial communities, which can subtly influence flavor, texture, and fermentation.
Source: https://www.sciencedaily.com/releases/2 ... 034132.htm
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