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Sourdough is a quantity of dough kept back from a previous baking to form a leaven for the next batch (during which time it turns slightly sour, thus imparting a characteristic taste to the bread made with it). Sourdough bread is a traditional bread of country areas: the French pain de campagne is a sourdough bread made from wheat flour, and rye sourdough bread is common in central Europe, Scandinavia, and now the USA. Gold-prospectors in Alaska and the Yukon at the end of the nineteenth century acquired the nickname of ‘sourdoughs’.

Subjects: Cookery, Food, and Drink.

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