For the coming year, Dr. Agata Wojciechowicz-Budzisz will be carrying out a project called 'Characteristics of bakers' sourdough prepared on the basis of pseudo-cereals with special malts' – red, white and black quinoa will be the pseudo-cereal from which she will obtain sourdough used as a base for baking bread.
https://upwr.edu.pl/en/news/dr-wojciechowicz-budzisz-and-quinoa-517.html