Sourdough microbiome comparison and benefits

• Main Authors: Lau, Siew Wen, Chong, Ann Qi, Chin, Nyuk Ling, A. Talib, Rosnita, Kadir Basha, Roseliza
• Format: Article
• Published: Multidisciplinary Digital Publishing Institute 2021
• Online Access: http://psasir.upm.edu.my/id/eprint/95118/; https://www.mdpi.com/2076-2607/9/7/1355
• Institution: Universiti Putra Malaysia

Sourdough is the oldest form of leavened bread used as early as 2000 BC by the ancient Egyptians. It may have been discovered by accident when wild yeast drifted into dough that had been left out resulting in fermentation of good microorganisms, which made bread with better flavour and texture. The...