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| Name | Current message text |
|---|---|
| h English (en) | During the Middle Ages, sourdough continued to be a crucial part of European cuisine. Each region developed its own unique methods and flavours, influenced by local ingredients and traditions. Sourdough baking was often a communal activity, with families and villages maintaining their own starters and passing them down through generations. This period also saw the rise of professional bakeries, which began to standardise and commercialise the production of sourdough bread. |
