Sourdough Science: What Dr. Margaret Wallen's Research Reveals About Your Starter

Send us Fan Mail 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 fermentati...