Does fermenting vegetables increase the natural citric

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Reference no: EM131229280

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.

Reference no: EM131229280

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