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The microbial life of sourdough

Sourdough is an excellent model system for studying interactions between microbes Sourdough is an excellent model system for studying the interactions between microbes. February 4, 2021 In a study of 500 sourdough starters on four continents, scientists have gained new insights into how environmental factors contribute to each sourdough starter s microbial ecosystem, and how different types of microbes influence both a sourdough s aroma and how quickly the sourdough rises. The results may surprise sourdough enthusiasts. We didn t just look at which microbes were growing in each starter, says Erin McKenney, an applied ecologist at North Carolina State University. We looked at what those microbes are doing and how those microbes coexist with each other.

United statesNew zealandErin mckenneyDavid rockcliffeDivision of molecularResearch newsNsfpublic affairsUs national scienceCarolina state universityNorth carolina stateSourdough starter microbiomesScience foundation fundedCellular biosciencesஒன்றுபட்டது மாநிலங்களில்புதியது ஜீலாந்துஏரின் ம்க்கேன்ணெய்

The big fat sourdough study: researchers reveal surprising diversity, tackle baking myths

The big fat sourdough study: researchers reveal surprising diversity, tackle baking myths Scientists peered into those sourdough starter jars to see what makes it tick. When the pandemic started, sourdough bread boomed almost overnight. Stuck inside their homes, many turned to this comforting ancient craft and baked, at least for a while, delicious sourdough bread. There’s a deceptive complexity to this craft, however. In a new study, scientists mapped the microbial life of sourdough starters in unprecedented detail and confirmed two things: sourdough starters really are different from one another but despite this, you can make delicious bread regardless of where you are on the globe.

United statesNew zealandErin mckenneyLauren nicholsElizabetha landisBenjamin wolfeAngela oliverioElizabeth landisUniversity of coloradoCarolina state universityTufts universityNorth carolina stateஒன்றுபட்டது மாநிலங்களில்புதியது ஜீலாந்துஏரின் ம்க்கேன்ணெய்லாரன் நிக்கோல்கள்

Experts analyse 500 sourdough starters to understand the science behind the perfect loaf

Sourdough bread is notoriously difficult, as it relies on a live culture starter In the study, scientists analysed 500 starters from home bakers in 4 continents While many bakers claim San Francisco has the best sourdough bread, geography does not appear to play a role in the effectiveness of starters Those containing acetic acid were also found to be vinegary and didn t rise wll

New zealandUnited kingdomSan franciscoUnited statesErin mckenneyBenjamin wolfeElizabeth landisCarolina state universityTufts universityNorth carolina state universityபுதியது ஜீலாந்துஒன்றுபட்டது கிஂக்டம்சான் பிரான்சிஸ்கோஒன்றுபட்டது மாநிலங்களில்ஏரின் ம்க்கேன்ணெய்பெஞ்சமின் ஓநாய்

Analysis of 500 sourdough starters reveals what makes the perfect laof

Analysis of 500 sourdough starters reveals what makes the perfect laof Shivali Best For Mailonline © Provided by Daily Mail MailOnline logo With the UK now in its third lockdown, many bored Britons have spent their time cooped up at home refining their baking skills. One of the most notoriously difficult things to bake at home is sourdough bread, due to the fact that it relies on a starter – a live culture of flour and water. If you re struggling to perfect your sourdough starter, help is at hand, as scientists have analysed 500 samples to understand what makes the perfect starter. The findings indicate that starters containing acetic acid – a common ingredient used in over a quarter of recipes – tend to result in more vinegary dough that doesn t rise as well as those without.

New zealandUnited kingdomSan franciscoUnited statesErin mckenneyBenjamin wolfeElizabeth landisCarolina state universityTufts universityDaily mail mailonlineDaily mail oneNorth carolina state universityDaily mail theபுதியது ஜீலாந்துஒன்றுபட்டது கிஂக்டம்சான் பிரான்சிஸ்கோ