Dough-Tone
sourdough sonificationA sourdough starter is a microbial community — bacteria and wild yeast metabolizing sugars, producing CO₂ and organic acids, shifting pH, generating heat. A continuous invisible biochemical process.
Sourdough Sonification translates the measured fermentation parameters into sound in real time. Sensors capture microbial activity, the signal derived directly from biological metabolism is made audible.
Fermentation has traditionally been perceived through taste, smell, and visual observation. Sonification opens an additional sensory channel. The culture becomes something you can listen to: dynamic, rhythmic, alive.
The project explores what happens when scientific data shifts into sensory experience — and what that shift reveals about our relationship to the living systems we work with.
Watch the full video here: https://www.youtube.com/watch?v=S7DcegRhzKo
Year: 2026
