Sourdough research (IMAGE)
Caption
Maya Tanikawa-Brown, left, a Penn State Summer Research Opportunities Program scholar, and food science graduate student Ashley Ohstrom examine sourdough fermentations. They are assessing the activity of the sourdough cultures by observing dough rise and bubble formation. Each of these sourdoughs comprise a diverse array of fungi and bacteria species, contributing to the development of distinctive dough characteristics, such as appearance and smell, and ultimately, the creation of a unique sourdough bread.
Credit
Jillian Wesner/Penn State
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CC BY-NC-ND