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2. Is sourdough bread good for you? Dietitians explain if it's ...

   www.aol.com/news/sourdough-bread-good-dietitians...

   The sourdough starter microbiome includes lactic acid bacteria and acetic acid bacteria, says Wee, which is what gives the bread its signature sour, tangy taste. ... of the average loaf of ...

3. Salt-rising bread - Wikipedia

   en.wikipedia.org/wiki/Salt-rising_bread

   [1] [2] [3] Salt-rising bread is made from wheat flour; a starter consisting of either water or milk and corn [4] potatoes, [5] or wheat; and minor ingredients such as salt and sugar. [1] Some common ways of eating salt-rising bread include a slice with sugared coffee poured over it, a grilled cheese sandwich, and the most popular preference ...

4. Bread - Wikipedia

   en.wikipedia.org/wiki/Bread

   A starter may be maintained indefinitely by regular additions of flour and water. Some bakers have starters many generations old, which are said to have a special taste or texture. [54] At one time, all yeast-leavened breads were sourdoughs. Recently there has been a revival of sourdough bread in artisan bakeries. [57]

5. Sourdough - Wikipedia

   en.wikipedia.org/wiki/Sourdough

   Sourdough starter. Sourdough baking has a devoted community today. Many devotees share starters and tips via the Internet. [17] Hobbyists often share their work on social media. [18] [19] Sourdough cultures contain communities of living organisms, with a history unique to each individual starter, and bakers can feel an obligation to maintain ...

6. A Step-By-Step Guide to Making Your Own Sourdough Starter - AOL

   www.aol.com/step-step-guide-making-own-133800147...

   Sourdough Starter Week Day 1. Combine 1 cup (113 grams) of whole wheat or rye flour with ½ cup (113 grams) of water thoroughly in the non-reactive container.

7. Desem - Wikipedia

   en.wikipedia.org/wiki/Desem

   While getting a desem starter (a dough starter) going the first time can be challenging, keeping it going can be easier than sourdough starters (liquid starters). [ 5 ] Feeding the starter daily and baking bread once per week is the standard method of keeping the desem starter happy and thriving [ 6 ] but feeding it weekly or freezing it for ...

8. Pre-ferment - Wikipedia

   en.wikipedia.org/wiki/Pre-ferment

   When maintaining a starter's existing weight, it is advised to discard 60% (or more) of the starter, replacing that discarded dough with new dough. If an increased amount of starter is required, simply add new dough. 40-parts-to-60-parts of old-dough-to-new-dough by weight, or 2-to-3, is known as the back-slopping ratio, and changes to that ...

9. Sourdough starter from 1847 was carried through Oregon Trail ...

   www.aol.com/sourdough-starter-1847-carried...

   A sourdough starter is “live fermented culture of fresh flour and water,” according to The Clever Carrot. Once the two ingredients are mixed together, the mix ferments and creates a natural yeast.