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Pictured are sourdough starters grown up from experimental communities (from the left: control [no microbes added], yeast only ... sourdough bread begins with a sourdough starter.
Researchers explore how acetic acid bacteria shapes emergent properties of sourdough, with implications across complex microbial systems. When millions of people went into lockdown during the ...
you’re definitely not alone. No longer confined to hipster breakfast spots, sourdough bread is firmly integrated into cafes, restaurant menus, and supermarket shelves across the country.