| rec.food.sourdough FAQ | |
|---|---|
| Link ID | 233 | 
| Title | rec.food.sourdough FAQ | 
| Url | http://www.faqs.org/faqs/food/sourdough/faq/preamble.html | 
| Description | Frequently Asked Questions from the Usenet sourdough discussion forum. | 
| Category | Baking and Confections > Breads > Sourdough | 
| Keywords | |
| Date | May 13, 2009 | 
| Contact Name | |
         
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		Other links in this category				
	
	- 
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	Christiane's Sourdough Page
	
A brief explanation of why acid and salt are important for the formation of a well formed loaf of rye bread. Suggests that sourdough starter is the best source of acid for rye breads. 
