Baking sourdough? Biologist discusses yeast and fermentation
Monday, April 13, 2020 - 10:11
in Psychology & Sociology
As most people are cooped up at home amid the COVID-19 pandemic, many are occupying their time by baking and experimenting in the kitchen. So much so in fact that baking ingredients—flour, yeast and eggs to name a few—have been in short supply on grocery store shelves.