AllgemeinForschungskolloquium KG: “Yeasts are co-workers, too”: human-microbial-environment relations in sourdough bread-making – 10.06.2026
Dr. Mara Linden, University of Mainz, Cultural Geography Wo: Seminarraum 00.210, Tennenlohe, Wetterkreuz 15 Moderation: Dr. Aaron Bradshaw Most people have consumed fermented products: coffee, yoghurt, pickles, or kombucha. Another staple that has recently become trendy again is sourdough bread – but none of these foods would exist without microbes as co-actors. The trend towards […]Dr. Mara Linden, University of Mainz, Cultural Geography Wo: Seminarraum 00.210, Tennenlohe, Wetterkreuz 15 Moderation: Dr. Aaron Bradshaw Most people have consumed fermented products: coffee, yoghurt, pickles, or kombucha. Another staple that has recently become trendy again is sourdough bread – but none of these foods would exist without microbes as co-actors. The trend towards […]
