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http://www.ncbi.nlm.nih.gov/pmc/articles/PMC134406/

Seven Greek traditional wheat sourdoughs (referred to as A, B, C, D, E, F, and G) were sampled in different geographical areas of Greece. Sourdoughs A to F were prepared according to the most common traditional procedure used locally. Leaves of basil (Ocimum basilicum) were suspended in tepid water and left at room temperature for 1 h. Then, the basil leaves were removed, wheat flour was added, and the dough was incubated for approximately 15 h at 30 to 40°C. The first sourdough formed was again mixed with flour, tepid water, and salt and incubated for another 15 h at the same temperature. The second sourdough is used as an inoculum for bread making, without the use of commercial yeast. For sourdough G, crushed chickpeas (Cicer arietinum), leaves from basil (O. basilicum) and pelargonium (Pelargonium grandifloris), and a small portion of ouzo were suspended in boiling water and incubated overnight at 30 to 40°C. Then, the supernatant foam was collected and mixed with flour, water, and salt, and the mixture was incubated overnight at 30 to 40°C. The sourdough is used as an inoculum for bread making, without the use of commercial yeast.