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Culture of yeast and lactobacilli in a flour/water mixture, used to leaven bread (also known as levain)

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Kickstart Kimchi with sourdough starter

I've kept a sourdough starter for some years and make kimchi once or twice a year, as well as various other vegetable ferments. I think that adding sourdough starter would be safe but not useful, as k …
Benjamin Schroeder's user avatar