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Many questions seem to revolve around feeding a starter (how much, how long, what temp, etc.) prior to baking, that I kept track...
Anyone else wonder about following a thread on sourdough rye bread, and coming to the end with AP, enriched white, or maybe whole...
As the discussion on sourdough organisms, flavor, and sourness goes on, I would suggest reading two long pieces which might help...
Sourdough bread (notice the word sour), does have a sour component introduced by lactic and acidic acid-producing bacteria...
