Secrets of Sourdough
Gastropod - Un pódcast de Cynthia Graber and Nicola Twilley - Martes
Today, you can find a huge variety of breads on supermarket shelves, only a few of which are called “sourdough.” For most of human history, though, any bread that wasn’t flat was sourdough—that is, it was leavened with a wild community of microbes. And yet we know surprisingly little about the microbes responsible for raising …More →
