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Sourdough began six thousand years ago in ancient Egypt. Bakers found that fermented dough added to fresh ingredients imparted a wonderful taste to their bread it also made it raise and gave it a terrific texture. Over the years, master bakers, in an attempt to improve found that better tasting leavening could be made from fermenting grapes. This grape fermented sourdough was all but forgotten by most, but here, I have found a somewhat simple method to recreate it.
Units: US | Metric
Serving Size: 1 (1053 g)
Servings Per Recipe: 1