Test yourself under real exam conditions: 50 timed questions, 60 on the clock, pass mark 70%%. Instant score with a full review of everything you got wrong. Free — no account needed.
Exam details
Bread leavened by a culture of wild yeast and lactic acid bacteria instead of commercial yeast.
A symbiotic culture of wild yeast and bacteria living in flour and water.
Various, most commonly Saccharomyces and Kazachstania species.
Various lactobacilli, often Lactobacillus sanfranciscensis.
Symbiotic Culture Of Bacteria and Yeast; the term applies to sourdough cultures too.