Getting Sourdough on the Map

A quick update on the Sourdough Project! We are currently up to 300 samples (and counting) and we’ve got a fantastic team of undergraduates working on processing and characterizing our samples:  Kinsey Drake, Nick Kamkari, and Shravya Sakunala.

Kinsey has made a map of our where the starters we currently have (red) and those we are awaiting (blue) based on participants who have filled out the questionnaire.

Tufts undergraduate Kinsey Drake wearing a while lab coat and purple gloves working at the bench in the Wolfe lab. […]

By | February 20th, 2017|Behind the Scenes, Sourdough|12 Comments

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 […]

By | February 20th, 2017|Behind the Scenes, Sourdough|1 Comment

Sourdough Stories: Patty Ellis

We will begin a series of sourdough stories wherein we highlight the oral history that accompanies many different sourdough starters. For many, this starter becomes a part of the family. It requires a place to go and be fed when its humans are away; be it a family member, house sitter or a sourdough hotel. Some feel a connection to past generations through the taste, method and baking; breaking bread that was passed down generations, traveled across countries and tested through time. 


When Patty Ellis happened upon her mother’s old bread bowl in the cupboard, she was reminded […]

By | October 3rd, 2016|Sourdough|4 Comments