Scientists Pit Sourdough Against White Bread—With Surprising Results – The Atlantic


The Atlantic

Scientists Pit Sourdough Against White Bread—With Surprising Results
The Atlantic
Like ​The Atlantic? Subscribe to ​The Atlantic Daily​, our free weekday email newsletter. Think about the taste of sourdough. That distinctive tang is the work of microbes used in baking the bread—a “starter culture” of wild yeast strains and bacteria
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