To characterize and understand the sourdough ecosystem that is defined as the microflora lactic acid bacterium and its interactions with wild sourdough yeasts you would need to study organic chemistry, microbiology, phenotypic and molecular identification (genetics), all of which have a place. Fortunately, we can take from these disciplines the understanding of the makeup of sourdough bacteria and yeast to help explain fluctuations in a starter and how to develop a successful starter for baking.
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