From 1c5006273fc4c5eb4c8cffcabfd60b00ada4f781 Mon Sep 17 00:00:00 2001 From: Christian Semmler Date: Tue, 16 May 2023 19:41:19 +0200 Subject: [PATCH] Microorganisms aren't persons (#82) --- book/basics/how-sourdough-works.tex | 2 +- 1 file changed, 1 insertion(+), 1 deletion(-) diff --git a/book/basics/how-sourdough-works.tex b/book/basics/how-sourdough-works.tex index abc721f..e7adf9f 100644 --- a/book/basics/how-sourdough-works.tex +++ b/book/basics/how-sourdough-works.tex @@ -404,7 +404,7 @@ gluten than a pure yeast-based dough \cite{proteolysis+sourdough+bacteria}. Furthermore, the homofermentative bacteria metabolize the ethanol produced by the yeast and other heterofermentative lactic acid bacteria. In both cases, most of the resulting compounds are organic acids. Every natural resource in -your sourdough bread is recycled by the microorganisms inside, who are all +your sourdough bread is recycled by the microorganisms inside, which are all trying to eat whatever is available for as long as possible, and with each feeding, they become more adept at utilizing these resources.