[Sca-cooks] was Libum recipe now whole wheat bread

[Terry Decker]

I would point out that "sourdough" is not from the sour taste, but from the
fact that the dough ferments spontaneously, "sours."  The sour taste is
produces by lactobacilli in the ferment and varies widely among sourdoughs.
I have a starter which produces bread that is only slightly tangier then
bread from yeast.

If the recipe is a spontaneous leavening, then by definition, it is a
sourdough.

Bear

>naturally leavened bread - not sourdough, you don't let it get sour>
>AEllin