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Rye Sourdough

Rye Sourdough. A sponge (q.v.) made of rye flour (q.v.) or rye meal (q.v.) and prepared in either a single step or a series of steps that promote the formation of lactic acid (q.v.) and acetic acid (q.v.) by bacterial species of the Lactobacilli (q.v.) and Acetobacter (q.v.) groups. When added in proper proportions to the final rye dough (q.v.), it contributes importantly to the characteristic acidic taste and flavor of rye breads (q.v.).