To study how different regions and flours influence a sourdough starter's composition and aroma, the Wild Sourdough Project is asking people to make their own starter and share their experience — successful or not.
on their website. After you've mixed up your starter, you'll have to feed it, says Nichols, the project manager.
"The beauty and the difficulty of sourdough is that it's kind of like giving someone instructions for how to train a pet," she says."There are some general guidelines but every pet's going to be different. So some starters might be hungrier and have a faster metabolism." After feeding water and fresh flour to your starter 14 times, you'll observe and photograph its rise.
Then give it a sniff. Do you smell paint? Banana? Seaweed? Maybe even sweaty feet? The lab has a sourdough aroma wheel to help you decide."Just because a habitat is nearest to us doesn't mean that it's filled with less mysteries than those on the other side of the globe," she says."And the sort of magic of this process is that it doesn't necessarily take more than flour, water and a little bit of time.
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