Sourdough propagation parameters (fermentation temperature and time, inoculum size, dough yield), starter used to initiate fermentation, and sampling schedule in four Estonian bakeries (A<sub>bakery</sub>, B<sub>bakery</sub>, C<sub>bakery</sub> and D<sub>bakery</sub>).
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数据链接：
https://figshare.com/articles/dataset/Sourdough_propagation_parameters_fermentation_temperature_and_time_inoculum_size_dough_yield_starter_used_to_initiate_fermentation_and_sampling_schedule_in_four_Estonian_bakeries_A_sub_bakery_sub_B_sub_bakery_sub_C_sub_bakery_sub_and_D_sub_bakery_sub_/2595277数据链接链接失效反馈
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资源简介：
In Cbakery and Dbakery the fermentation was carried out at room temperature (RT). ‘Months’ indicate time passed from the beginning of a new sourdough cycle (Abakery, Bbakery, and Cbakery) or from the collection of the first sourdough sample (Dbakery).
创建时间：
2016-02-22
