Hey everyone! Because our starters are not completely finished yet, we are using different data to practice with.  We are using CNC to analyze our data. I will admit, when I was first working with the program and trying to make sure that I had everything downloaded. This process took over an hour. Despite the long process, I was interested with the program and found myself playing with it some.

I did take some time this week to reflect on the questions I made last week for my sourdough data. I have decided to keep them, because I think that they fit.

1.) Analyze the general differences between those who added fruits to their starters and those who added vegetables. How do they compare to the controls?

2.) Did the thickness of the starter have any affect of the microbial community?

3.) Do the different types of fruits, such as dropes and pomes, affect the microbial community differently?