Biology faculty answers questions on the microorganisms behind sourdough

Delicious homemade sourdough rye bread on a plate and milk. Homemade baking. (Getty images)
Delicious homemade sourdough rye bread on a plate and milk. Homemade baking. (Getty images)

Everybody is stuck at home and everybody is seemingly baking bread. VCU biology professor Fernando Tenjo shares why yeast and fermentable foods are so captivating. 

Read the article ‘Been baking sourdough? We spoke with a VCU biology professor who teaches Yeast and Fermentation about the friendly microorganism.’ by Brian McNeill from VCU News.

Fernando Tenjo is an associate professor and the associate chair for the Department of Biology. He teaches BIOL 420 Yeast and Fermentation where students study the characteristics of yeast and fermentation practices.

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