Sourdough under the microscope reveals microbes cultivated over generations

By Daniel Veghte, Senior Research Associate Engineer, The Ohio State University

Sourdough is the oldest kind of leavened bread in recorded history, and people have been eating it for thousands of years. The components of creating a sourdough starter are very simple – flour and water. Mixing them produces a live culture where yeast and bacteria ferment the sugars in flour, making byproducts that give sourdough its characteristic taste and smell. They are also what make it rise in the absence of other leavening agents.

My sourdough starter, affectionately deemed the “Fosters” starter, was…

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