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Professor Marco Gobbetti, a microbiologist from the Free University of Bolzano, Italy, is one of the world's leading scientists on sourdough and explains why it's not possible to scientifically prove the age of a sourdough starter. "Today, we are using the most sophisticated tools to carry out this analysis. We can give names to lactic acid bacteria and to yeast, but we cannot understand how old the sourdough is," said Gobbetti. "Why? Since the life of a microbe is lasting not more than one day."
อ่านต่อได้ที่ : โรงเรียนชุมชนวัดอัมพวัน
สาระน่ารู้ : abdomen
โพสต์โดย : Fareeda
