Pure sourdough fermentation is mainly done by lactobaccilli, a bacterial strain, and hardly any yeast. So if the baker doesn’t add yeast on purpose, sourdough bread should not contain high quantities of yeast. For vinegar it is similar, the final fermentation of vinegar is done by bacteria, acetic acid bacteria mostly from high percentage alcohol, not yeast. Industrially produced vinegar hardly contains any yeast; some hand-made vinegar might contain higher amounts of yeast. Sourdough can be an exception for some people, but it’s advised you follow our testing methods to determine if that’s the case.

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