Home bread baking has become a national pastime at the peak of pandemic. Growing bread starters and marketing them online represents a huge business opportunity for SMB (Small Medium Business).
This article in Journal of Functional Foods investigated the incorporation of yoghurt as a starter in sourdough fermentation so that the resulted bread would have improved nutritional and technological properties. Read it here ➡️ https://t.co/AvvnIwYzRT pic.twitter.com/0xZkxbwDZB
— Elsevier FoodScience (@ELSfoodscience) December 28, 2021
