[marginalium]
The microbial content of a sourdough starter depends less on location than the way it is made and maintained
5 Feb 2021
The microbial content of a sourdough starter depends less on location than the way it is made and maintained. I would suggest the same is true of other fermentations, though all this is confounded by the globalisation of food production (e.g. flour).
Anthologies: Wealth Architecture, Spagyrica