Sauerteig Profiwissen Wo kommt die Mikrobiologie her? Mikrobiologie beim Ansetzen des Sauerteiges

Mix flour and water, wait for something to happen, and ideally, a sourdough will form. Coincidence? God's work? Cosmic radiation? No, it's the microbiology that colonizes every corner of our planet at work here. But how do you get the right microbes for a sourdough starter? In this next installment of his series "Professional Sourdough Knowledge," nutritionist and bread expert Andreas Sommers shows how differently sourdoughs can develop. Not only is the grain used for the sourdough untreated or comes from an industrial mill, but the location where the sourdough is also crucial. The entire sourdough experiment is in this video.