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it's a living, breathing colony of microbes.🦠 Sourdough yeast is a natural leavening agent used to make bread rise, but unlike commercial yeast, it's part of a symbiotic culture that includes both wild yeast and lactic acid bacteria. This combination gives sourdough its signature tangy flavor and chewy texture. The wild yeast ferments the dough more slowly than commercial yeast, which allows for a more complex development of flavors and a lighter, airier crumb. Because it's naturally occurring,
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