Sourdough under the microscope reveals microbes that have been cultivated for generations
Sourdough under the microscope reveals microbes that have been cultivated for generations. Since sourdough starters are produced using wild yeast and microorganisms in the flour, it establishes an ideal climate for some kinds of organisms to prosper. There can be in excess of 20 unique sorts yeast and 50 distinct kinds of microorganisms in a sourdough starter. The most hearty become the predominant species.