I recently posted a video from KQED’s excellent QUEST series, called “The Science and Art of Cheese.” QUEST’s videos and radio stories focus on Northern California science and nature—and are always engaging, informative, and easy to understand. I came across this one today, on the science of sourdough bread, which explains what makes sourdough different from regular bread. (In part, it’s a bacterium called Lactobacillus sanfranciscensis. A nice nod to my hometown!)
From the QUEST website: “Since the Gold Rush days when prospectors baked loaves in their encampments, sourdough bread has been a beloved favorite of the Bay Area. But what is true sourdough bread? It’s more than just the tangy flavor. Science on the SPOT visits with Maria Marco of UC Davis and baker Eduardo Morrell to learn more about the secret science of sourdough.” Enjoy!
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