Thanks so much for reading, Mark! It can be a lot to absorb, and it certainly took me a while to wrap my head around some of this information. Many thanks to Dan Ayo for sharing this series with The Fresh Loaf! I also need to express my deep appreciation to microbiologist, Debra Wink. She was endlessly kind and patient with me when it came to learning about the science behind sourdough flavor development. Her work is at the core of all of this, and it never could have happened without her!

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