Hi all,
Many of you know may remember Rob Dunn's sourdough project from a few years ago. He solicited sourdough starter samples from bakers and analyzed them for the types of microbes they were made of.
He and his group from North Carolina State University are embarking on another sourdough project. They are asking people to create new starters from different flours and other variations. Folks can sign up for the project here.
In conjunction, they are also hosting a series of interesting webinars that run the gamut from beginner to advanced bakers (as far as I can tell). The webinars are held on Thursdays at 4 PM EDT and the info can be found here.
Thought some of you may be interested.
-Brad
There are some interesting sessions in the list - I've put my name down for "Tasting Bread", in the hope of learning how to more accurately evaluate and describe the flavours of bread.
Lance