Sourdough breads are made using a sourdough starter. The starter cultivates yeast and lactobacilli in a mixture of flour and water, using the microorganisms now current on flour; it does not require any additional yeast. Carbon dioxide and ethanol vapors generated throughout yeast fermentation cause bread's air pockets.[fifteen] Owing to https://fooded04714.smblogsites.com/32009521/bread-an-overview