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Sourdough Starter

Sourdough is a mixture of flour and water, containing yeasts and lactic acid bacteria, used as starter culture to leaven bread. Sourdoughs are produced at [Pg.69]

Industrial Biotechnology Sustainable Production and Bioresource Utilization [Pg.70]

Grosch, W. and Schieberle, P. 1997. Flavor of cereal products—a review. Cereal Chem. 74, 91-97. Hammes, W.P. 1990. Bacterial starter cultures in food production. Food Biotechnol. 4, 383-397. Hammes, W.P. and Ganzle, M.G. 1998. Sourdough breads and related products. In Microbiology of Fermented Foods (B.J.B. Wood, ed.), 2nd Ed., Vol. 2, pp. 199-216. Blackie Academic Professional, London. [Pg.158]

Starter (mother dough) Baker s yeast Sourdough (backslopping) Sourdough (backslopping) Laboratory culture or sourdough... [Pg.393]

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