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Sourdough

Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. Sourdough bread has a mildly sour taste not present in most breads made with baker's yeast and better inherent keeping qualities than other breads, due to the lactic acid produced by the lactobacilli.

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Sour dough actually requires a mother dough to expand and be added to different dough to create a batch. The cost of a mother can cost quite a bit and may have to be ordered from outside the country for monopolizing reasons. Since sourdough requires a starter, it becomes easier to monopolize. Some bakeries even keep back up generators in case of black outs to keep the mother alive.

Contributed by Nathan Wong

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