If you missed the short sourdough lecture I linked to last week, you can watch it above. To summarize, researchers at North Carolina State’s Department of Applied Ecology are attempting to figure out the biodiversity of sourdough cultures from around the world. One of the questions they’d like to answer is how the type of flour you feed a starter influences its taste and viability. This is where you can help through their Science of Sourdough Project. Using the simple instructions on that site, you create a new starter with whatever flour you have on hand, record the results and send that data back to the researchers. If you’re a teacher or a parent this would be an easy science project for our days in quarantine. I’m going to participate and share the results on this blog.