Announced at the American Chemical Society's 239th National Meeting in the sourdough breadbowl of the country (San Francisco): the discovery of "a new natural sourdough ingredient that could replace conventional additives in a variety of other breads, while making them tastier and more healthful." Apparently, it's a strain of bacteria that Science never noticed before, and its use across bread-boundaries to make tasty, more natural bread sounds like a good thing.

In closing, sourdough bread is gross. It is bread that tastes sour. Who wants sour bread?