To: Winniesboy
As a scientist, I would be interested in analyzing samples of these yeasts. There must be considerable genetic drift going on, which should be quite pronounced in the older strains.
2 posted on
05/16/2018 3:44:43 AM PDT by
exDemMom
(Current visual of the hole the US continues to dig itself into: http://www.usdebtclock.org/)
To: exDemMom
“De Smedt will bring a sample of Christensen’s starter – labeled “106” – back to the library and also provide some to Italian researchers, in order for them to sequence and study the DNA profile of the sourdough.” (from the article)
To: exDemMom
As a scientist, I would be interested in analyzing samples of these yeasts.
As an omnivore, I would be interested in analyzing samples of the baked goods produced with these yeasts.
Mmmmm. Brownies.
19 posted on
05/16/2018 11:21:12 AM PDT by
lepton
("It is useless to attempt to reason a man out of a thing he was never reasoned into"--Jonathan Swift)
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