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Sourdough Microbiomes and Bread Flavor

Sourdough Microbiomes and Bread Flavor



Like many sourdough bakers, I’m intrigued by the debate about what determines a sourdough starter’s microbial composition. Is it the food source, the environment or terroir, storage temperature, frequency of feeding, baker’s hands, or all of the above? And once a starter is established, does a starter’s microbiome shift if you change any of these factors? And do any of these microbial goings on affect the appearance or flavor of bread baked with them?



Read More at: Bread Topia

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