Amanda is created for an experiment we are conducting in collaboration with Prof. Rob Dunn and Prof. Anne Madden from the university of North Carolina. 19 bakers in 16 countries received the same flour and protocol to create a new sourdough.These sourdoughs will be analyzed on the different micro-organisms.Also the bakers hands and saliva. Comparisons will show the relationship.
Amanda has a creamy brown colour. She doubles in size after a couple of hours and is very active. Important notice, when you are creating the starter for the first time, do not worry that the smell is bad after 2 to 3 days. That's the battle going on between the yeasts and the Lactic acid bateria. Just keep feeding. Everything will be alright.