N.C. State: Using Different Flours for Sourdough Fosters Different Bacteria - and Flavors
October 12, 2023
October 12, 2023
RALEIGH, North Carolina, Oct. 12 (TNSres) -- North Carolina State University issued the following news release:
A new study of the microbial ecosystem in sourdough finds that using different types of flour fosters distinct bacterial communities, and that these differences contribute to the variation of sourdough aromas and flavors.
"People bake sourdough all over the world, and our previous research shed light on the tremendous variation in the types of microbes fo . . .
A new study of the microbial ecosystem in sourdough finds that using different types of flour fosters distinct bacterial communities, and that these differences contribute to the variation of sourdough aromas and flavors.
"People bake sourdough all over the world, and our previous research shed light on the tremendous variation in the types of microbes fo . . .