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Submitted by JeremyCherfas on February 16, 2012 - 11:28am

Italian sourdoughs and breads analysed

A recently published scientific paper looked at the cultures of 19 different Italian starters and the breads they produce. Might be of interest to some people. I'm linking to a popular write-up, which has a link to the full published paper.

Jeremy

‹ poolish or starter levains, or preferments? ›
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Submitted by mwilson on February 16, 2012 - 11:57am.

Thanks

This is of interest to me considering panettone and similar breads/cakes are my speciality.

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