Question:
I am sensitive to citric acid. I have heard that sour dough breads all have citric acid. I make my own sour dough from a starter I have had for over two years.
If I have added no citric acid, will the sour dough contain citric acid as a natural byproduct of the fermentation process?
Does fermenting vegetables increase the natural citric acid content since all fruits and vegetables contain it? Thanks for any help you can offer.