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Microorganisms aren't persons (#82)

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Christian Semmler
2023-05-16 19:41:19 +02:00
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book/basics/how-sourdough-works.tex
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@@ -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.