> We took many samples and will continue to build our sample library over the next year or so. This is important as we need to learn which microorganisms are ol

> We took many samples and will continue to build our sample library over the next year or so. This is important as we need to learn which microorganisms are old and which are modern contaminants. I wonder if there's an update on how this went, and if they were able to show that this was actually an ancient yeast, not just a modern sourdough starter.