Episode 416 - Sourdough starters and less allergens in wheat and peanuts

Sourdough baking has rising to become a global hobby, but how diverse are they? Each sourdough starter is a tiny ecosystem, and a global study shows how diverse they are. Scientists analysed 500 sourdough from across the world to find out what makes the best loaf. Baking is about carefully cultivating a microbiome.   What can be done to make wheat and peanuts less dangerous for people with allergies? Can you make wheat and peanuts that are better for allergies? Elizabeth A Landis, Angela M Oliverio, Erin A McKenney, Lauren M Nichols, Nicole Kfoury, Megan Biango-Daniels, Leonora K Shell, Anne A Madden, Lori Shapiro, Shravya Sakunala, Kinsey Drake, Albert Robbat, Matthew Booker, Robert R Dunn, Noah Fierer, Benjamin E Wolfe. The diversity and function of sourdough starter microbiomes. eLife, 2021; 10 DOI: 10.7554/eLife.61644 American Society of Agronomy. (2021, January 27). Making wheat and peanuts less allergenic. ScienceDaily. Retrieved January 30, 2021 from www.sciencedaily.com/releases/2021/01/210127085239.htm