>"For example, the bacterial community in amaranth sourdough produces an aroma that smells almost exactly like ham," I've made a sourdough starter last summer

>"For example, the bacterial community in amaranth sourdough produces an aroma that smells almost exactly like ham," I've made a sourdough starter last summer that smelled EXACTLY like pear. It led to discover that there's all these sorts of Esthers that are named after their smell. https://en.m.wikipedia.org/wiki/Ethyl_decadienoate https://en.m.wikipedia.org/wiki/Ethyl_decadienoate My chemistry and biology is highschool level, and sourdough baking (+ kombucha brewing) has been a super interesting way of exploring and being curious about those fields.