sourdough w słowniku Oxford-Hachette French Dictionary

American English

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Next, roasting of sourdough is done on a large rectangular metallic tray before mashing and fermentation.
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Unusual for a yeast or sourdough bread, the dough has sufficient liquidity to be poured onto the baking surface, rather than rolled out.
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Recently there has been a revival of sourdough bread in artisan bakeries.
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Unlike a true sourdough, these recipes usually start with commercial yeast, and the production of lactobacillus is incidental.
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For this reason, sourdough products keep fresh for a long time and are good at resisting spoilage and mold.
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As with most sourdough breads, the starter can be maintained and used indefinitely, as long as the yeast is kept alive with regular feeding.
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Baking soda (and sometimes baking powder) may be added to a sourdough-type starter.
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It was not until the 18th century that it became common practice to make leavened rye breads; sourdough was mostly used.
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Sourdough has not enjoyed the popularity it once had since bread became mass-produced.
en.wikipedia.org
Both the baker's yeast and the sourdough methods of baking bread follow the same pattern.
en.wikipedia.org

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