ferment sourdough starter
Selected indexed studies
- Sourdough starter culture microbiomes influence physical and chemical properties of wheat bread. (J Food Sci, 2024) [PMID:38328986]
- The diversity and function of sourdough starter microbiomes. (Elife, 2021) [PMID:33496265]
- Leuconostoc citreum: A Promising Sourdough Fermenting Starter for Low-Sugar-Content Baked Goods. (Foods, 2023) [PMID:38201124]
_Worker-drafted node — pending editorial review._
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Sources
- The quest for the perfect loaf of sourdough bread continues: Novel developments for selection of sourdough starter cultures. (2023) pubmed
- Sourdough starter culture microbiomes influence physical and chemical properties of wheat bread. (2024) pubmed
- Leuconostoc citreum: A Promising Sourdough Fermenting Starter for Low-Sugar-Content Baked Goods. (2023) pubmed
- Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production. (2022) pubmed
- The diversity and function of sourdough starter microbiomes. (2021) pubmed
- Starter cultures for sourdough production: rational selection, mixed-strain starter cultures, and strain monitoring. (2026) pubmed
- Screening of Sourdough Starter Strains and Improvements in the Quality of Whole Wheat Steamed Bread. (2022) pubmed
- Sourdough Microbiome Comparison and Benefits. (2021) pubmed
- Microbiome Assembly in Fermented Foods. (2023) pubmed
- Characterization of Lactic Acid Bacteria and Yeast from Grains as Starter Cultures for Gluten-Free Sourdough. (2023) pubmed