With sandwiches and toast, sourdough bread always adds an extra accented flavor to your meals. But where does the signature tartness come from?
Hosted by: Michael Aranda
———-
Support SciShow by becoming a patron on Patreon: https://www.patreon.com/scishow
———-
Dooblydoo thanks go to the following Patreon supporters — we couldn’t make SciShow without them! Shout out to Patrick Merrithew, Will and Sonja Marple, Thomas J., Kevin Bealer, Chris Peters, charles george, Kathy & Tim Philip, Tim Curwick, Bader AlGhamdi, Justin Lentz, Patrick D. Ashmore, Mark Terrio-Cameron, Benny, Fatima Iqbal, Accalia Elementia, Kyle Anderson, and Philippe von Bergen.
———-
Like SciShow? Want to help support us, and also get things to put on your walls, cover your torso and hold your liquids? Check out our awesome products over at DFTBA Records: http://dftba.com/scishow
———-
Looking for SciShow elsewhere on the internet?
Facebook: http://www.facebook.com/scishow
Twitter: http://www.twitter.com/scishow
Tumblr: http://scishow.tumblr.com
Instagram: http://instagram.com/thescishow
———-
Sources:
http://www.npr.org/templates/story/story.php?storyId=6061648
http://www.npr.org/sections/thesalt/2012/03/07/148120591/into-the-wild-science-of-sourdough-bread-making
http://discovermagazine.com/2003/sep/featscienceof
https://www.exploratorium.edu/cooking/bread/recipe-sourdough.html
http://viking.lkstevens.wednet.edu/cms/lib03/WA01001468/Centricity/Domain/824/htbchapter3%20yeast.pdf
http://comenius.susqu.edu/biol/312/lactobacillussanfranciscoakeysourdoughlacticacidbacteriumareview.pdf
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC377202/
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC377203/
