AI-extracted claim
“Wells said fermentation was everything learned not to do when he went to culinary school in 2003 because the bacteria produced by the process was thought to be harmful.”
Analyzed on 2026-09-18T18:41:59+00:00 · Last updated 2026-09-18
Plain language: Insufficient evidence was found to render a verdict.
Credibility score
out of 100
Based on 1 source
Low confidence
Original context
Show passage from source article
When Wells, 47, went to culinary school in 2003, “fermentation was everything you learned not to do,” he says — the thinking was that the bacteria produced by the process was harmful.
Extracted from: Simple Breakfast Recipes to Learn by Heart , The New York Times
Evidence
This analysis is based on a single source. Confidence is low.
Bias distribution of supporting sources
Mean bias -0.20
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