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Category: Science

A fun take on the latest science news with enough data to sink your teeth into. Lagrange Point goes beyond the glossy summary and gets in depth with the research from across the world.

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

February 1, 2021

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?

  1. 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 microbiomeseLife, 2021; 10 DOI: 10.7554/eLife.61644
  2. 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