What improvements can be made to such a traditional technology as bread production? What exactly is baker's leaven? These and many other questions are answered in an interview with Assoc. Prof. Anna Diowksz, from the Institute of Fermentation Technology and Microbiology.
Among her many contributions, she is the author of the chapter "Traditional Polish Breads" included in the book "Traditional European Breads," published in 2023 by Springer. The article "(Bio)diversity of Bread in the Center of Research Interests" was prepared and published by Życie Uczelni. We invite you to read this extremely interesting text.