By BY FLORENCE FABRICANT from NYT Food https://ift.tt/yo0nI59
via IFTTT Understand the Science of Sourdough A detailed new book by the molecular biologist Karyn Lynn Newman offers lively insight. BY FLORENCE FABRICANT https://ift.tt/yo0nI59 https://ift.tt/dy3sruH New York Times Food Food Cooking and Cookbooks, Bread, Books and Literature April 4, 2022 at 11:21PM
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