PT Inquest is an online journal club. Hosted by Jason Tuori, Megan Graham, and Chris Juneau, the show looks at an article every week and discusses how it applies to current physical therapy practice.
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Death of a sourdough
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Manage episode 283413584 series 1032995
Sisällön tarjoaa Scienceline. Scienceline tai sen podcast-alustan kumppani lataa ja toimittaa kaiken podcast-sisällön, mukaan lukien jaksot, grafiikat ja podcast-kuvaukset. Jos uskot jonkun käyttävän tekijänoikeudella suojattua teostasi ilman lupaasi, voit seurata tässä https://fi.player.fm/legal kuvattua prosessia.
Last year, plenty of people took up the new hobby of baking sourdough. What better to do when you can’t leave the house? And, since sourdoughs are based on cultivating a microbial community of yeast and bacteria in what’s called a “starter,” these bakers had to learn how to care for the billions of microbes with which they now shared a kitchen. But as with many other hobbies, some of those new sourdough bakers probably gave up at some point. So what happened to their new microbe friends? What happens to a neglected sourdough starter? On this episode of the Scienceline podcast, we find out. Photo: A healthy sourdough starter can smell floral, yeasty or even like alcohol sometimes — but not rotten. [Credit: Jill Wellington | Pixabay] Music by Jahzzar and Chopin, by Frank Levy and Jeannette Fang. For more information about this episode, please visit: www.scienceline.org/2021/01/death-of-a-sourdough
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97 jaksoa
MP3•Jakson koti
Manage episode 283413584 series 1032995
Sisällön tarjoaa Scienceline. Scienceline tai sen podcast-alustan kumppani lataa ja toimittaa kaiken podcast-sisällön, mukaan lukien jaksot, grafiikat ja podcast-kuvaukset. Jos uskot jonkun käyttävän tekijänoikeudella suojattua teostasi ilman lupaasi, voit seurata tässä https://fi.player.fm/legal kuvattua prosessia.
Last year, plenty of people took up the new hobby of baking sourdough. What better to do when you can’t leave the house? And, since sourdoughs are based on cultivating a microbial community of yeast and bacteria in what’s called a “starter,” these bakers had to learn how to care for the billions of microbes with which they now shared a kitchen. But as with many other hobbies, some of those new sourdough bakers probably gave up at some point. So what happened to their new microbe friends? What happens to a neglected sourdough starter? On this episode of the Scienceline podcast, we find out. Photo: A healthy sourdough starter can smell floral, yeasty or even like alcohol sometimes — but not rotten. [Credit: Jill Wellington | Pixabay] Music by Jahzzar and Chopin, by Frank Levy and Jeannette Fang. For more information about this episode, please visit: www.scienceline.org/2021/01/death-of-a-sourdough
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97 jaksoa
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