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Key terms: bread use yeast sourdough starter flour rye culture water acid baking leavening bacteria rise mixture result wheat variety sourdough starter san francisco gluten longer bakery lactobacillus amylase remains produce naturally sugars agents amount lactic stable starch liquid sourdough bread cuisine contains replaced gold rush symbiotic rye flour bread made break down baking soda particularly traditionally yeast and bacteria san francisco sourdough Search external links cited by footnotes on Wikipedia page Sourdough: |
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