Dive into the fascinating world of sourdough microbiology in this hour-long interview with Elizabeth Landis, a sourdough microbiologist who analyzed over 500 different starters. Explore the intricate relationships between yeast and bacteria, discover how they affect dough rise rates and aromas, and learn about the diverse microbial communities that create the "rainbow of sourdough." Gain insights into factors influencing starter composition, including flour types, feeding schedules, and environmental conditions. Uncover the science behind creating and maintaining a healthy sourdough culture, and understand how variables like salt, chlorinated water, and temperature impact fermentation. Whether you're a home baker or a professional, this in-depth discussion will enhance your understanding of the microscopic world that makes sourdough so unique and delicious.