ABSTRACT
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Sourdough is used as an essential ingredient in the production of wheat and rye bread and mixtures thereof to achieve aromatic bread with long shelf life, and it is essential for production of traditional artisan bread. Sourdough has been used as leavening of bread dough during several hundreds of years, and sourdough bread was made in Egypt as early as 3000 BC where scenes of making leavened bread are depicted on the walls of the pyramids (Wood 1996).
