This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink related articles on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.Food and drinkWikipedia:WikiProject Food and drinkTemplate:WikiProject Food and drinkFood and drink articles
Delete unrelated trivia sections found in articles. Please review WP:Trivia and WP:Handling trivia to learn how to do this.
Add the {{WikiProject Food and drink}} project banner to food and drink related articles and content to help bring them to the attention of members. For a complete list of banners for WikiProject Food and drink and its child projects, select here.
Latest comment: 10 months ago1 comment1 person in discussion
"The starter is not exposed to outside bacteria and yeasts, but achieves its leavening power from organisms present in the whole wheat flour itself."
This is literally all sourdough. The yeast always comes from the grain in all sourdough starters. The idea that it comes from the air is just a common misconception. 24.117.47.58 (talk) 05:50, 27 August 2023 (UTC)Reply
