An informative video about sourdough

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Michael Gaenzle, a professor of food microbiology at the University of Alberta, explains how to get the most out of your sourdough — with a pinch of science for good measure.

For starters: Your guide to the sweet spot where science meets sourdough | CBC News

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I had previously read books and papers written by this famous microbiologist and similar notable authors whose enduring interest in natural yeast revolutionized this particular aspects of breadmaking.

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