The COVID-19 lockdown brought an unexpected solace: Everyone, it seems, turned to baking sourdough bread. Michael Gänzle (Agricultural, Food & Nutritional Sciences) is interviewed.
Tag: baking
The Scientific Secrets Behind Making Great Sourdough Bread
Food microbiologist Michael Gänzle (Agricultural, Food & Nutritional Sciences) comments on how the microbial communities in sourdough starters can affect the flavour of the bread.
Keeping your sourdough starter going
Michael Gaenzle (Agricultural, Food & Nutritional Sciences) is interviewed about how to keep sourdough starter going if you bake your own bread.