Food microbiologist Michael Gänzle (Agricultural, Food & Nutritional Sciences) comments on how the microbial communities in sourdough starters can affect the flavour of the bread.
Faculty of Agricultural, Life & Environmental Sciences
Faculty of Agricultural, Life & Environmental Sciences
Food microbiologist Michael Gänzle (Agricultural, Food & Nutritional Sciences) comments on how the microbial communities in sourdough starters can affect the flavour of the bread.