The Science of Sourdough and How a Jar of Microbes Could Help Keep Your Bread Fresher Longer (McGill OSS)

7 minute read

Its catapult to popularity may have been triggered by the pandemic-induced yeast shortages, but even months later, when instant yeast is once again available at most grocery stores, sourdough’s contemporary stardom is barely starting to fade. Sure, many of us turned to making a sourdough starter to simultaneously combat yeast scarcity and our newfound fear of going to the grocery store. But lots of us have kept up with our strange new hobby of mixing water with flour and leaving it on the counter for reasons beyond just the practical.

Read the entire article here: https://mcgill.ca/oss/article/nutrition-technology/science-sourdough-and-how-jar-microbes-could-help-keep-your-bread-fresher-longer

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