Three Tufts experts share their research into microbes and fermented foods and offer unique insight into sourdough’s distinct tasteWith the cold weather these days,one pandemic trend is continuing to warm people’s homes: sourdough baking.
The process of making a loaf with live fermented cultures has risen in popularity since final March—largely because the yeast shortage early in the COVID-19 pandemic took other breads off the table, and because many people are spending more time at home, and according to Benjamin Wolfe,who studies microbial ecology and evolution in his lab at Tufts. (See "Nine Tips to Make Sourdough.")
Source: tufts.edu