The process of making sourdough bread begins with a sourdough starter. These starters are created when microbes—communities of bacteria and yeast—stabilize in a flour and water mixture.
Photo illustration by Lille Allen; see below for full credits I stumbled on Ken Forkish’s Evolutions in Bread just as I was giving up on baking sourdough bread. Giving up was, perhaps, too ...
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 ...