For the Rutgers University–Camden 2020 Biodesign Challenge Project, my research focused on the current uses of yeast with a focus on modern kitchen uses for consumption. I baked and sampled recipes using a sourdough starter to see the benefits and complexity of the process. This research allowed for a first hand understanding of the benefits and challenges in creating a home made yeast resource to make my own food with specific or limited resources.
The use of a sourdough starter is a trend throughout the world and its popularity is growing exponentially. See the article below on a San Francisco based starter sharing trend.
https://sf.eater.com/2020/4/7/21212416/sourdough-bread-recipe-san-francisco-starter-tree
Art & Sustainability 