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'''Sourdough''' is generally considered wild [[yeast]], though it is actually a mixture of [[yeast]] and lacto-bacteria that together form the flavour of sourdough. The yeast however is the [[leavening]], and thus more important for cooking. | '''Sourdough''' is generally considered wild [[yeast]], though it is actually a mixture of [[yeast]] and lacto-bacteria that together form the flavour of sourdough. The yeast however is the [[leavening]], and thus more important for cooking. | ||
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Cooking with sourdough must be planned days or even weeks in advance to ensure sufficient starter is on hand. Bread can take 3 days between starting and baking, not counting time to prepare the starter. | Cooking with sourdough must be planned days or even weeks in advance to ensure sufficient starter is on hand. Bread can take 3 days between starting and baking, not counting time to prepare the starter. | ||
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