The researchers wanted to see if adding dry sourdough to bread could reduce harmful chemicals and improve bread quality. They found that adding 1-3% of dry sourdough to wheat flour reduced acrylamide in bread by over 50%. The sourdough also made the dough weaker, increased CO2 production during fermentation, and darkened the bread. Overall, the bread with sourdough was softer, less chewy, and tastier than the regular bread.