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My sourdough starter has twins
A couple of years ago, I participated in a study of the HealthFerm Citizen Science group in …
In the first part of the result report, your personal sourdough starter is compared to all the other submissions, by investigating (A) possible “twins”, charted on a map of Europe, (B) fermentation preferences such as temperature and time, (C) acidity and age, and (D) amount of yeast and bacteria cells: The weather in Greece is much warmer than in Belgium and Mediterranean flour is more nutty and wheaty than the ones I have access to, while the reverse is true for that twin in Finland where rye is more predominant than wheat. In case the results do not make sense, the researchers developed a multilingual AI assistant called Dough-Pro that will help you explore all the different aspects of the data.
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