Datasets describing the fungal species diversity, microbial density and acidity of French sourdoughs as well as the diversity of bread-making practices.The species diversity of 14 sourdoughs collected from bakeries located all over France was analyzed. Bakeries were chosen to represent diverse bakery practices and included bakers and farmer-bakers. Both non-culture-based (pyrosequencing of Internal Transcribed Spacer 1 amplicons) and culture-based methods were used. The data were collected, analyzed, and reported within the following publication : Charlotte Urien, Judith Legrand, Pierre Montalent, Serge Casaregola and Delphine Sicard. Fungal species diversity in French bread sourdoughs made of organic wheat flour. Frontier in Microbiology. Submitted

This work was supported by the French National Research Agency (ANR Bakery–13-ALID-0005) and the région Ile de France (DIM ASTREA).