A recently published scientific paper looked at the cultures of 19 different Italian starters and the breads they produce. Might be of interest to some people. I'm linking to a popular write-up, which has a link to the full published paper.
Jeremy
Hello guys and girls,
I am a bit new on this forum, but I wanted to save ya'll some future trouble, by letting you know I just wrote a unique online calculator that calculates hydration, converts between almost anything - for example 4.63 ounces of 125% starter equals how many cups of starter, and has some other functionalities. It is hosted at:
So, as an amateur baker (though I'm learning), I've had a good deal of fun in a miniature extended chemistry lesson regarding yeast and all its wonders. Otherwise, though, I have a lifelong lay devotion to cosmology (daughter of an astrophysicist, go figure), and spend hours reading various science news. However, in the archives of one of my favorite publications, New Scientist, I unearthed this brief article which I find terrifying...
