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Researchers assess why sourdough bread resists mold
date:Feb 25, 2013
The major benefits from the research are twofold: better tasting bread, says Gaenzle, because preservatives can be eliminated from the recipes, and because sourdough bread has a more distinct and richer flavor compared to bread produced with yeast only; and novel tools to control fungi in malting and plant production, via treatment of seeds with the anti-fungal fatty acids.

Genuine sourdough bread differs from ordinary bread in having an extra fermentation step, over and above yeast fermentati

12/25 05:10