From aca6322a4d73cbdc074ec90ca888277717d0fdb0 Mon Sep 17 00:00:00 2001 From: Ryan Olson Date: Tue, 16 May 2023 11:21:23 -0500 Subject: [PATCH] just a regular scientist (#81) --- book/history/sourdough-history.tex | 2 +- 1 file changed, 1 insertion(+), 1 deletion(-) diff --git a/book/history/sourdough-history.tex b/book/history/sourdough-history.tex index e6290f3..75f9563 100644 --- a/book/history/sourdough-history.tex +++ b/book/history/sourdough-history.tex @@ -35,7 +35,7 @@ Quickly, similar processes were discovered when brewing beer or making wine. A small tiny batch of the previous production would be used for the next production. In this way, humans created modern bread yeasts, wine yeasts, and beer yeasts. Only in 1680, -the scientist scientist Anton van Leeuwenhoek first studied yeast microorganisms +the scientist Anton van Leeuwenhoek first studied yeast microorganisms under a microscope. Over time with each batch, the yeasts and bacteria would become better at consuming whatever they were thrown at. By feeding your sourdough starter, you are selectively breeding