This is the “baseline” recipe used in the Fermentology seminar series for discussing bread aroma.
At NC State’s Department of Applied Ecology, Lauren Nichols, Erin McKenney and a team of collaborators are leading a new sourdough science collaborative project, based on insights from the Sourdough Project and questions that the Sourdough Project raised but was unable to answer. They are motivated to embark on this project now because it is a way to do new science, but also to engage a community of people around bread, microbes, and the community associated with reconnecting, whether that be reconnecting with past traditions, reconnecting with each other, or reconnecting with the mysterious microbes on which sourdough bread depends. The team leaders of the new collaborative effort, Wild Sourdough, will discuss these motivations, describe recent sourdough science discoveries and explain the key steps necessary to make a sourdough starter as part of this project. As they do, they will also discuss the science behind each of those steps.