Tag: baking science
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The Hidden Microbes That Steer Sourdough’s Sourness: How Flour Choice Shapes Flavor
Why Flour Choice Matters for Sourdough Flavor Sourdough is loved for its tangy complexity, bubbly texture, and comforting aroma. While bakers often credit patience and hydration, recent research shines a brighter light on the invisible architects of flavor: the microbes living in the starter. A study published in Microbiology Spectrum by Heil and colleagues at…
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The Hidden Microbes That Decide How Sourdough Tastes
What makes sourdough taste uniquely sour? Sourdough is more than flour, water, and time. Across bakeries and home kitchens, the tangy profile, texture, and aroma of sourdough loafs seem to depend on an invisible cast of microbial players. A recent study published in Microbiology Spectrum by Heil and researchers at North Carolina State University in…