11 Personal Microbiome Bread
Because of hygienic regulations, chefs and bakers lose direct contact with food. Hands are separated from food by gloves or just because many tasks are made by machines. Does the disconnection from actually touching the ingredients has any influence on the product quality? On our hands, we have a huge amount of different lactic acetic and acidic acid bacteria that can have taste benefits in the making of sourdough bread. Under our armpits or in the belly button we can find even a higher variety and a bigger concentration of this bacteria.