What initiates the baking process for naturally leavened bread using a sourdough starter?
Answer
Beginning the fermentation/leavening of dough.
When the term 'starter' refers to the component used in bread making, specifically for sourdough, its fundamental purpose is to initiate the baking process. This initiation involves fermentation, where the living culture—a mixture of flour, water, wild yeasts, and bacteria—begins to work. This biological activity is what ultimately produces the necessary gas to make the dough rise, making the primary role the start of the leavening process, distinct from initiating the experience of eating a meal.
Related Questions
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