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Crockery jar of sourdough starter used as the basis of...

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Caption: Crockery jar of sourdough starter used as the basis of making sourdough bread.
Copyright: © Janet Horton
Photographer Code: 010711-07-SourdoughStarte
AGPix ID: AGPix_jhorton_2255
Digital Original
Comments: The starter will become frothy as the yeast population grows. The froth is caused by the carbon dioxide that the yeast is generating. The starter will also have a bacteria, lactobacilli, in it. This lends to the slightly acidic flavor of the bread by creating lactic acid! The alcohol that the yeast creates and the lactic acid together are the source of sourdough bread's unique flavor!

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Janet Horton
14835 245th Ave SE
Issaquah WA 98027 US

Phone:
425-313-3060

Fax:
425-837-0165

Email:
janet@jhortonphoto.com

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