> “I don’t understand why everyone is so interested in this, but I’m happy that they are,” said Seamus Blackley, who baked the ancient bread. “It gives us an opportunity to demonstrate good science.” https://t.co/J2yV3igcFf — NYT Science (@NYTScience) August 11, 2019 [https://twitter.com/NYTScience/…
> SCOBY n. A gelatinous mass formed by the interaction of bacteria and yeast and used in the production of foods and beverages such as sourdough bread and kombucha. https://t.co/b0iQvlCguk — Word Spy (@wordspy) May 25, 2018 [https://twitter.com/wordspy/status/1000041454138425349?ref_src=twsrc%5Etfw]…
> In St. Vith, Belgium, there’s a most unusual library. Unusual, that is, because the objects on its shelves need to be fed every few months. Burbling away in refrigerators are 105 sourdough starters from around the globe. The Puratos Sourdough Library is the only one of its kind.…
> The microorganisms that live in Boudin Bakery’s sourdough starter have been kept alive since 1849 https://t.co/8fzPJGtOS6 — Atlas Obscura (@atlasobscura) November 26, 2017 [https://twitter.com/atlasobscura/status/934876219329466368?ref_src=twsrc%5Etfw] I'm getting ready to make a new sourdough starter, but before…