But what happens inside sourdough starter still mystifies scientists.
Bakers create a sourdough starter — a simple mix of flour and water — for bacteria to move into. Somehow, they leaven the bread after a weeklong incubation period — no yeast required, unlike other breads.
But why do certain microbes take up residence in certain starters, and how do they do what they do? Amateur bakers can’t answer those questions with the naked eye, but to the Public Science Lab, their observations are a positive start.
How to take part
The recipe provided by the lab provided requires flour and dechlorinated water (so, filtered water). Amateur bakers are to dump 2 tablespoons of each into a jar and mix. And then begins the waiting.
After you’ve left your jar, covered with a paper towel and rubber band, in the sun for 24 hours, you’ve got to “feed” and “refresh” it every day. This means you scoop out a portion of the starter each day and add more flour and water. This feeds the hungry microbes.
You’ll need to feed and refresh 15 times in total to complete their observations, so you’ll leave your starter for over two weeks.
Before you bake with your starter, the lab wants you to make some observations, like what your starter smells like and how high it rises.
It’s no big deal if the bread doesn’t turn out — scientists can learn through your failure, too. Although, fresh bread would certainly be a plus.