My sourdough starter has twins

A couple of years ago, I participated in a study of the HealthFerm Citizen Science group in collaboration with the VUB Brussels and ETH Zurich universities. The study, called the Citizen Science Sourdough Project, aimed to collect and map micro-organism samples of sourdough starters with the help of citizens like you and me. As a sourdough bread nut, of course I was more than happy to send a sample. And then years passed and I completely forgot about the research project. Until yesterday, when I finally received an email with the results of my sample (id 4f6d6 )! In the first part of the result report, your personal sourdough starter is compared to all the other submissions, by investigating (A) possible “twins”, charted on a map of Europe, (B) fermentation preferences such as temperature and time, (C) acidity and age, and (D) amount of yeast and bacteria cells: THe personalised result report, part 1. Since the report is in Dutch, I’ll try to summarize it here for each of the four ... Read full article.