Forwarded from the University of California Cooperative Extension:
"The Dunn lab at NC State wants YOUR help with an enormous study they're conducting to understand how geography and flour type affect sourdough.
Start a wild sourdough starter from scratch at home (it takes only a little more than 1 cup of flour, and you can use any kind!), make observations on its rising behavior, its sensory properties, and how it bakes, and send in your data to the Dunn Lab. You'll become part of an already-robust community they've founded around the science of sourdough. . ."
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