The Microbiology of Your Sourdough Starter - Ask a Microbiologist

The Microbiology of Your Sourdough Starter - Ask a Microbiologist

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Introduction

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1 of 18

Introduction

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Classroom Contents

The Microbiology of Your Sourdough Starter - Ask a Microbiologist

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  1. 1 Introduction
  2. 2 What is a sourdough
  3. 3 What is the yeast doing
  4. 4 How are the yeast and bacteria different
  5. 5 How do bacteria affect dough rise rates
  6. 6 The rainbow of sourdough
  7. 7 How much does it take to replicate
  8. 8 The Microbiologist
  9. 9 Yeast
  10. 10 Lactic Acid Bacteria
  11. 11 Can you create a sourdough starter with specific microbes
  12. 12 Can you influence the growth of bacteria or yeast
  13. 13 Are there original patterns in America or Europe
  14. 14 Will lactic acid bacteria change if you feed with a different floor
  15. 15 Do yeast die when they run out of nutrients
  16. 16 Does salt affect fermentation
  17. 17 Does chlorine water affect fermentation
  18. 18 Temperature

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