Bread, a mixture of flour, water, salt and yeast, is simple yet plays a vital role in people’s lives nutritionally and spiritually. The goal of this experiment is to see how different brands of flour, as well fermentation location, alters the composition and taste of sourdough bread. Starters were created using three flour types and fermentation occurred either inside or outside. Starters were sampled during creation and streaked on Sabouraud dextrose agar to categorize the microorganisms present. These plates showed typical yeast colony morphology: cream-colored, smooth and round. Future work will identify the cultured microorganisms using PCR.
Walter S. Barge Honors Program Participant
LINK TO PRESENTATION VIDEO
