r/askscience • u/Cis3hexenal • 27d ago
Biology How does sourdough work?
Question regarding sourdough...
It is my understanding that wild-type yeast strains are region-specific. So a sourdough starter created in the Bronx would have a different array of critters than a starter created in Phoenix. This difference can (does?) result in a different flavor profile across the sourdough baked goods.
Hypothetically, I take an established Bronx sourdough and move it to Phoenix. I then use it regularly for two years (arbitrarily). Is it now repopulated with Phoenix yeast? Does it stay a Bronx sourdough because there is such a high concentration of Bronx yeast to begin with? Is there a rate associated with the turnover? Does it become a hybrid or something?
I'm very curious how this works. Thanks!
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Tips to remove liters of water post-HPLC?
in
r/Chempros
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Nov 09 '24
Any reason you can’t do a salt extraction? I’ve had to do this a few times in the past. Combine all fractions, saturate with NaCl, extract a few times with an appropriate organic. Max Ive done is 0.5-1L mobile phase though.
Non-aqueous reversed phase? Gradient with Methanol instead of water, no buffer, just condense.
Good luck!