Home › Forums › General Discussions › Of Sourdough, Microbes, and Hands
BakerAunt.Here is a fascinating story on "bakers' hands":
Not all that surprising, tests on sourdough cultures have shown that after a few months the microbes in it will match the local atmosphere. So that 'San Francisco starter' you bought most likely only kept its San Francisco heritage for a few weeks.
I'm waiting for the best selling mystery novel where the scientist, who is an ace baker on the side, determines, using microbes, which baker committed the murder!
I've never actually watched it, but there's a show on cable called "Murder, She Baked".
There are also the Lucy Burdette "Key West Food Critic" mysteries. (I haven't read any of them yet, but was a big fan of the Emma Lathen series 30 years ago, the protagonist being a Wall Street banker.)
I had a dream recently in which baking played a prominent role in a series of strange events, I'm not sure if there's enough for a book length story, but I added it to my ideas folder. (I'm currently doing some outlining and background research for a novel on a different subject.)
Very interesting!
Of course, the murderer will try to obscure guilt by wearing special gloves for kneading, and perhaps sneaking into another bakery to make the sourdough starter there....
