More about sourdough ยป
Source: Kacey Culliney, 22 may 2013, bakeryandsnacks.com
Sourdough
30 October 2013 Sourdough improves quality of par-baked frozen breads
Use of certain sourdough cultures can improve volume and crumb firmness in partially baked whole wheat bread, finds new research. Quality problems of partial baked bread can be solved this way.
