
Secrets of Sourdough (encore)
Gastropod
The Microbiology of Sourdough Starters
As soon as the bakers arrived, Ann and Rob opened packages of sterile swabs like super long Q-tips to get samples of those rich microbial communities. We all introduced ourselves and met each other and everyone talked bread. The final part of the experiment that day was refreshing the starters according to the protocol. And then we all ate dinner together accompanied by lots of bread and day one of the experiment was over.
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