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What exactly is happening inside a sourdough starter?
Why do some starters seem to have their own personality? Does a 100-year-old starter really make better bread? And what role do billions of invisible microbes play in creating the flavors, aromas, and rise we love in sourdough?
In this episode of Homestead-ish, we sit down with Dr. Margaret Wallen, Assistant Professor of Biology at Indiana University Southeast, to explore the fascinating science behind sourdough fermentation. What began with her family's century-old sourdough starter, affectionately named "Baby," has evolved into a multi-year research project investigating the microbial communities that make each sourdough culture unique.
Together, we explore the relationship between wild yeast and bacteria, why no two starters are exactly alike, and what Dr. Wallen's research reveals about how sourdough cultures establish themselves and maintain stability over time. We also discuss practical tips for home bakers, including how to revive sluggish starters, the role of whole wheat flour, and common misconceptions about fermentation.
Beyond bread, this conversation offers a fresh perspective on our relationship with the microbial world and why understanding bacteria may be one of the keys to building healthier people, healthier food systems, and a healthier planet.
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Learn more about Dr. Wallen's research and how to connect HERE.
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🌱 As always, stay curious and a little bit wild!
