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just a regular scientist (#81)

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Ryan Olson
2023-05-16 11:21:23 -05:00
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book/history/sourdough-history.tex
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@@ -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