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Briley began making sourdough bread about 18 months ago at his home and his list of customers grew to about 140 loaves per week. “Traditional old-world sourdough that takes about three days to ...
Researchers explore how acetic acid bacteria shapes emergent properties of sourdough, with implications across complex microbial systems. When millions of people went into lockdown during the ...
A mysterious white substance smeared on the heads and necks of 3,600-year-old ... "sourdough starter," according to a statement. "This is the oldest known cheese sample ever discovered in the ...