Culture of yeast and lactobacilli in a flour/water mixture, used to leaven bread (also known as levain)
A sourdough starter, or levain, is a fermented mixture of flour and water. This resident colony of microorganisms (yeast and lactobacilli) produce leavening for bread or other baked goods.
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created |
9 years, 1 month ago by Stephen Eure |
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10 times |
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3 years, 4 months ago |
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