wild yeast sourdough starter

acetic acid all amylase bacterial bake baker bakery baking biological bread chef chief container cultivated culture develop dough enzymes feeding ferment fermentation flavour flour fluid fresh full gluten grain growing handmade head healthy homemade hydration jar kitchen knead kneading lactic lactobacilli leaven leavening leavens levain lid mason mature metabolize natural open pastry preferment pure purpose ratio raw refreshment rise risen rye sour sourdough spores starter stiff symbiotic vigorous water weight wheat white whole wild yeast yeasts