Sourdough starters are maintained over long periods of time and generally have fairly complex microbiological makeups, most notably including wild yeasts, lactobacillus, and acetobacteria.
Sourdough starters are maintained over long periods of time. Sourdough starters are have fairly complex microbiological makeups including wild yeasts. This is most notably. Sourdough starters are have fairly complex microbiological makeups including lactobacillus. This is most notably. Sourdough starters are have fairly complex microbiological makeups including acetobacteria. This is most notably.