Inside the World’s Only Sourdough Library

“The library’s website likens the project to other preservation centers, such as Norway’s Svalbard seed vault. According to Anne A. Madden, a microbiologist at the Rob Dunn Lab at North Carolina State University, the story of humanity has long been entwined with sourdough. Madden, who works on the Dunn Lab’s Sourdough Project, nevertheless says that microbes in sourdough “remain somewhat of a mystery.” (Researchers have long devoted more attention to other fermented products, such as beer.) Efforts like the library are important, since by not studying sourdough, “we might be losing flavors and bread aspects that we’ve not yet experienced.””

Along with the physical library, there's an online sourdough database.

Full article here:

Inside the World’s Only Sourdough Library

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