| dc.contributor.author | Donohue, Olivia | |
| dc.contributor.author | Hasenstab, Josie | |
| dc.date.accessioned | 2024-04-29T19:05:00Z | |
| dc.date.available | 2024-04-29T19:05:00Z | |
| dc.date.issued | 2023 | |
| dc.identifier.uri | http://digital.library.wisc.edu/1793/85219 | |
| dc.description.abstract | Sourdough starter
(Fig. 1) contains
flour and water that ferments using
microbes found in the surrounding
environment. We analyzed how
different yeasts (Fig. 2) impact the
products of sourdough fermentation. | en_US |
| dc.description.sponsorship | College of Science, Technology, Engineering, Mathematics and Management | en_US |
| dc.language.iso | en_US | en_US |
| dc.publisher | University of Wisconsin--Stout | en_US |
| dc.title | Yeast Impact on Sourdough Starter | en_US |
| dc.type | Presentation | en_US |
| dc.rights.license | https://creativecommons.org/licenses/by-nc-nd/4.0/ | en_US |
