Exploring the Impact of Various Flours on Sourdough's Bacteria and Flavors

A study on sourdough starters reveals that using different types of flour leads to distinct bacterial communities, resulting in variations in aromas and flavors. Researchers found that each type of flour fostered increasingly distinct microbial communities over a 14-day period. Different bacteria produce different smells, with rye producing a fruity aroma, buckwheat having an earthy smell, and amaranth producing an aroma similar to ham. The study offers insights for bakers on how to modify flour to achieve desired aromas and flavors in sourdough.