Sourdough is naturally leavened bread, which means it doesn’t use commercial yeast to rise. Instead, it is made with a starter—a fermented ... suitably vinegar-like flavor with a mild yogurt ...
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It should have started to look almost sponge-like. Day 5 You should now have a starter with plenty of small bubbles. It should also have a more pleasant, but still acidic, aroma.
A Flavor Profile Years in the Making The process of making sourdough bread begins with a sourdough starter. These starters ... roles in other fermented foods like vinegar and kombucha," says ...