The Secret of sourdough
The microbial community that makes the dough go sour is the result of an evolutionary process that leaves only acid-tolerant bacteria and yeasts alive. Typical types of sourdough bacteria are Lactobacillus plantarum (homofermentative) and Lactobacillus brevis (heterofermentative). Homofermentative means that they only produce lactic acid, heterofermentative means that they produce a combination of lactic and acetic acid.
Sourdough preparation for a starter
Die Genomforschung hat ergeben, dass zwar alle Genome von Wirbeltieren in etwa dieselbe Anzahl an...