Aside from what might be called plain sourdough bread, there are a number of other breads that use similar starters and techniques. Amish Friendship Bread uses a sourdough starter that includes sugar and milk. However, it is further leavened with baking powder and baking soda, making it more of a quick bread. The German Pumpernickel is traditionally made from a sourdough starter, although modern pumpernickel loaves often use commercial yeasts, sometimes spiked with citric acid or lactic acid to inactivate the amylases in the rye flour. Also, the Flemish Desem bread is a popular form of whole-wheat sourdough, though cultured in a much less liquid medium.
Other recipes use starters that aren't actually truly natural leavens. The Italian Biga and French Poolish add sourdough-like flavors to breads by allowing the yeast a lengthy half-day or longer fermentation. Unlike a true sourdough, these recipes usually start with commercial yeast, and cultivation of lactobacillus bacteria is generally an incidental effect.
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