| Christiane's Sourdough Page | |
|---|---|
| Link ID | 239 |
| Title | Christiane's Sourdough Page |
| Url | http://www.ssc.upenn.edu/~croehler/sourdough.htm |
| Description | 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. |
| Category | Baking and Confections > Breads > Sourdough |
| Keywords | |
| Date | May 13, 2009 |
| Contact Name | |
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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.