Sourdough bread has been a popular and beloved staple since ancient times. Now, a new study has revealed that sourdough bread gets its unique flavor and texture from the bacteria and flour used to make it. Researchers have identified 10 different flours that are used in the fermentation process of sourdough bread, which are responsible for fostering bacteria, and ultimately, the unique flavors and textures we love. According to the study, the different flours used in different regions of the world produce different flavors, allowing bakers to craft a variety of unique and delicious recipes. So the next time you bite into a slice of sourdough, know that it’s the different flours used in the fermentation process that make it so special.

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source: Phys.org