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"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]
