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Mixing

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Acetic acid Alcohol Baker Bakery Bread CO2 Dough Dough mixing Fermentation Flour Hand kneading High protein Kneading Lactic acid Mixing Natural yeast Oxygen Pasta madre Sour Dough Water Yeast

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Pasta madre

Bakers used to keep some of the dough as a starter for next day bread. That dough contained the ferment that promote the rise of the next bread.
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