¿que ingrediente hacia que la masa agria fuera originalmente agria?
Publicado el 24 de febrero
Fun fact, did you know that ancient leavened bread was sourdough? And for a while, brewer’s yeast gave bread its bitter flavour, but what changed? Bakers realised that adding yeast to a dough mixture gave fast and reliable results. However in 1857, French microbiologist Louis Pasteur identified yeast under the microscope and led to the creation of commercial baker’s yeast. This transformed bread production, and sourdough was no longer the only option.