Home bakers have volunteered their sourdough starters to a team of American scientists who want to unravel the microbial secrets of sourdough.
Many bakers treat their sourdough starters like a family heirloom. Now researchers want to analyze your starters to unlock their flavor secrets.
Microbiologist Rachel Dutton studies the bacteria that makes fermentation work. Green beans, nut brittle on the menu. Farmers have access to health insurance.
Microbiologist Rachel Dutton studies cheese and its microbes. Chef Bob Adkins presents an easy cheese making tutorial. And, time for barbecue!
Baked goods have been a staple in the western human diet for thousands of years, but there have been many refinements to the baking industry.