The science of sourdough: how microbes enabled a pandemic pastime

In commercial bakers’ sourdoughs, which are fed daily or even more often, U of A food microbiologist Michael Gänzle (Agricultural, Food & Nutritional Sciences) said the fastest-reproducing microbes dominate over time. In the long run, he says the winners are the yeast Kazachstania and the lactic aci

Original Source: Scientific American
Original publishing date:13/08/2020

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