Data for: Sourdough starters exhibit similar succession patterns but develop flour-specific climax communities

The microbial fermentation behind sourdough bread is among our oldest technologies, yet there are many opportunities for sourdough science to learn from traditional bakers. We analyzed the microbiome structure and function of 40 starters (grown from 10 types of flour) over 14 days and identified 6 distinct stages of succession. At each stage, bacterial taxa correlate with key functions that determine bread quality, including pH, rise, and aromatic profile. Day 1 starter cultures were dominated by microorganisms commonly associated with plants and flour and by aromas similar to toasted grain/cereal. Bacterial diversity peaked from days 2-6 as taxa shifted from opportunistic/generalist bacteria associated with flour inputs, toward specialized climax bacterial communities (days 10–14) characterized by acid-tolerant taxa and fruity (p<3.03e-03), sour (p<1.60e-01), and fermented (p<1.47e-05) aromas. This collection of traits changes predictably through time, regardless of flour type, highlighting patterns of bacterial constraints and dynamics that are conserved across systems and scales. Yet, while sourdough climax communities exhibit similar markers of maturity (i.e., pH ≤4 and enriched in Lactobacillus [mean abundance 48.1%], Pediococcus [mean abundance 22.7%], and/or Gluconobacter [mean abundance 19.1%],), we also detected specific taxa and aromas associated with each type of flour. Our results address important ecological questions about the relationship between community structure and function and may enable bakers to deliberately select for specific sourdough starter and bread characteristics.