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Natural Leavening: The primary characteristic is the use of a live, fermented culture (starter) of wild yeast and Lactobacillus bacteria, which break down gluten and complex sugars during a long fermentation process.
Simple Ingredients: Authentic sourdough typically only requires flour, water, salt, and the natural starter.
Flavor Profile: The long fermentation produces lactic and acetic acids, which give the bread its signature slightly sour taste.