What method allows for absolute control over ingredients when testing tolerance to sourdough?
Answer
Attempting to bake genuine sourdough starter at home
For individuals struggling to distinguish reactions between genuine sourdough and products like 'sourfaux,' baking at home provides the ultimate control measure necessary for accurate assessment. By cultivating a starter using only flour and water, the baker guarantees the exclusion of external variables like commercial yeast additives, dough conditioners, preservatives, and other proprietary ingredients often found in store-bought bread. This highly controlled environment allows the individual to isolate any potential adverse reactions specifically to the byproducts or proteins of the wild yeast/bacteria culture itself, rather than to undisclosed commercial additives.
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