Sourdough under the microscope reveals microbes cultivated over generations "There can be more than 20 different species of yeast and 50 different species of bacteria in a sourdough starter" ...

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Anyone who has ever lost track of some bread, produce or leftovers, and later returned to observe that nature has run its course, has experience using the five senses (eyes, nose, [hopefully less ...

Science Sourdough under the microscope reveals microbes cultivated over generations A rich array of microorganisms give each slice its distinctive flavor.

Since sourdough starters are created from wild yeast and bacteria in the flour, it creates a favorable environment for many types of microbes to flourish.

You can thank yeast and bacteria for the distinctive taste and smell of the oldest leavened bread in history.