New bacteria strain points the way toward 'super sourdough' bread

Monday, March 22, 2010 - 04:49 in Health & Medicine

What better venue than San Francisco -- sourdough capital of the world -- to unveil a new natural sourdough ingredient that could replace conventional additives in a variety of other breads, while making them tastier and more healthful? And that's what scientists described today at the American Chemical Society's 239th National Meeting, being held here.

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