Speaker 2
And is that reflected in differences of smell too? Yeah, so the grayer ones.
Speaker 5
have less of an acidic
Speaker 4
aroma. Some are creamy and some have gone kind of more red-y, kind of brown-y sort of. So there was a distinct difference in the color which is quite interesting. I wouldn't have expected that considering we were using the same flour, the
Speaker 6
same ratios of ingredients. Like the one of Guillermo is dense and stronger. And from Tom it's very fragile and very open. But the taste and smell is about the same.
Speaker 7
For example, hankan is very very similar to Casper. I think it's the same bread. Incredible. Paul is the same than Guillermo.
Speaker 9
It smells more like wheat, not so fruity. Yes, right. How can it Tom? It tastes more, more acid taste than Tatiana and Giuliamo. And so in this case we
Speaker 3
know that all those differences from bread to bread are really microbial.
Speaker 1
But it might not actually be because the starter contain different microbes. The exact same microbes can create different smells and tastes just based on the temperature that they grow in for instance. So these results that the bread smell and taste different could
Speaker 2
just be because the temperature in London is different from Guadalajara. Sensory evaluation was not enough to answer this question. Instead Rob and Anne had to take their swab samples back to the lab and analyze them. Few months later we called Rob up to find out how it all
Speaker 1
went. That's coming up after the
