Abstract
“Sourdough bread made with organic durum wheat flour has better technological and nutritional features,” says Raffaella Di Cagno of the University of Bari Aldo Moro, Bari, Italy. “These characteristics are influenced not only by the quality of the materials used, but also by the dough fermentation techniques.” Sourdough fermentation is the oldest method for leavening bread, going back to at least 1500 BC, based on Egyptian mural paintings, she points out. Details appeared in Applied and Environmental Microbiology (doi:10.1128/AEM.04161–14).
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