In most bakeries, the practice of saving a small portion of the ripe sourdough to perpetuate the culture has been abandoned in favor of making a fresh batch.

Name: In most bakeries, the practice of saving a small portion of the ripe sourdough to perpetuate the culture has been abandoned in favor of making a fresh batch.
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Many bakeries still practice saving a portion of ripe sourdough culture to perpetuate the culture for future batches, as it helps maintain consistency in flavor and quality.

In Most Bakeries, the Practice of Saving a Small Portion