Michael Gaenzle, a professor of food microbiology at the University of Alberta, explains how to get the most out of your sourdough — with a pinch of science for good measure.
http://www.cbc.ca/1.5643705
An informative video about sourdough
Michael Gaenzle, a professor of food microbiology at the University of Alberta, explains how to get the most out of your sourdough — with a pinch of science fo…
Food R&D Emeritus reply
postedI had previously read books and papers written by this famous microbiologist and similar notable authors whose enduring interest in natural yeast revolutionized this particular aspects of breadmaking.