US EditionCraftsmanship: How to Bake with Sourdough
Summary by ardmediathek.de
This story is only covered by news sources that have yet to be evaluated by the independent media monitoring agencies we use to assess the quality and reliability of news outlets on our platform. Learn more here.1 Articles
1 Articles
'Sourdough breads are more digestible, aromatic and stay fresh for longer' is how Susanne Ebrahim and Tina Laubengeiger describe their products from sourdough. They bake completely originally with sourdough without artificial additives. The mixture of flour and water results when it meets bacteria or wild yeasts a very special driving agent for the dough. The two passionate bread bakers love their employees, whom they affectionately call Bruno, …
Coverage Details
Total News Sources1
Leaning Left0Leaning Right0Center0Last UpdatedBias DistributionNo sources with tracked biases.
Bias Distribution
- There is no tracked Bias information for the sources covering this story.
Factuality
To view factuality data please Upgrade to Premium
