A mock sour dough loaf
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Has anyone tried to create a sour dough using lemon juice, various vinegars, buttermilk, or even vitamine C ? I notice that my sourdough starter weakens the gluten and changes the texture compared to commerical yeasts. Also the crumb seems to have much smaller holes in the crumb using a sourdough starter. ANY REPLY WOULD BE MOST WELCOME Happy New Year to everyone.
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