What makes a baker’s hands different from anyone else’s hands? And how does flour, water, bacteria and wild yeast from the air result in something as delicious and as unique as a loaf of sourdough? Biologist Rob Dunn wanted to find out.
Synthetic biologist Tal Danino manipulates microorganisms in his lab to create eye-catching, colorful patterns. Here’s a look at the process he uses to turn “Oh, yuck” into “Oh, wow.”