Why is sourdough called 'sourdough'? Is it because it is sour to the taste, or for a different reason?
I understand that sourdough starter (made from wild yeast) will differ from location to location, based on the different yeast bacteria. How will this change the flavor and type of the starter? What ...
The biggest issue with make good rye bread is to make the starter since it needs to rise in a very controlled temperature for some time. What are good and reliable ways to achieve this?