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Secrets of Sourdough (encore)

Gastropod

CHAPTER

The Microbes That Make Sourdough Starters Unique

Every baker we talk to has a different assertion about where the microorganisms from that sourdough starter came from. Some people are very clear. It's likely coming from the flour. Rob says all these variables in the flour itself could certainly be influencing the sourdough starters. Then there's high path as this B, the water. I would assume the environment is going to play a part two as well. Because there's going to be a lot of cross-contamination in a bakery and you can end up with different types of sours.

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