January 29, 2021 - 5:09am
A study of 500 SD starters from 4 continents
A University study with some surprising results. Where you live, they claim, isn't what it its built up to be. This upends the generally agreed upon concept that the local flora in the air creates the dominant type of yeast strain in the SD. Difficult to understand why it doesn't.
https://www.futurity.org/sourdough-starters-yeast-bread-microbes-2507252-2/
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...after I posted a similar article above from a different source. I think the reason why starters take on a different profile, when given to someone else who lives in another place, is not about the change in geographical location and more about the changes in maintenance.
I was always of the option that each and every starter has a multitude of different yeasts and bacteria. And while there will be a wide range of each type it isn't going to be infinite as only yeasts and bacteria that can take up home in a starter will do so. However they aren't all as plentiful and active as each other and that is where the maintenance comes into play. Depending on how a starter is maintained will make one type of yeast and bacteria more dominant than the rest.
That's because "local flora in the air" is an old wives tale.
Hi Alan, I posted this 3 days ago, I'm sure you didn't see it because of all the new posts from the CB.
diversity-and-function-sourdough-starter-microbiomes
I linked to the actual study in that other thread.
Benny
Even though we have both discussed this in the past Alan, and were aware that geography plays less of a role in the microbiology of a starter than once thought, this still makes an interesting article nevertheless. We can all quote things which have been told but it's good to learn and know why instead of regurgitating. Plus, the science and study doesn't stop there. The more we know the more there is to learn.
Keep the articles coming!