The hidden microbes that decide how sourdough tastes

Sourdough starter is a simple blend of flour and water that bakers rely on to make bread rise. For scientists, it is also a powerful way to study how living organisms change over time. The familiar chewy texture and tangy flavor of sourdough come from a complex mix of microorganisms that ferment the dough. Research over the years has uncovered more than 60 types of bacteria and over 80 kinds of yeast in sourdoughs from different regions of the world. "We can use sourdough as an exp...