What’s your flour type?

Nick Kamkari, Tufts undergraduate, plates out different commercial flours in the Wolfe Lab.

The Wolfe lab has been working to pinpoint just what makes sourdough starters so magical. It turns out that each flour has its own microbial “signature.” Tufts undergraduate Nick Kamkari has been plating out and characterizing different brands of-off-the shelf flours to learn more about what we should expect to find in each starter fed by that flour, to better be able to pinpoint what are the extra (delicious) microbes that make the starters successful. Above is a visual of what he has found so far by plating out different flour types.

It’s not too late to get involved! Find out more on the Sourdough Project Page. 

By | 2017-06-26T14:24:29+00:00 February 20th, 2017|

About the Author:

Lea Shell
Lea Shell is an entomologist and educator who devotes her time convincing others just how wonderfully important insects and microbes are to our lives. She enjoys playing with slime mold, ants, GPS units, climate loggers and interviewing scientists about their middle school experiences.

One Comment

  1. jan hilborn February 24, 2017 at 10:49 am - Reply

    I feed my starter King Arthur white whole wheat. I always bake with KA flour but vary the flour to the project. I’ve tried other flours and it’s only KA that gets me reliable very good results.

    I’m very curious what this study shows.

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