Assertion: sourdough | /r/HasProperty | marked by acetic and lactic acids
Facets:
value: chiefly
type: DEGREE
Source sentences:
text: When combined with long-fermentation products with flavor profiles chiefly marked by acetic and lactic acids, sourdough develops inimitable sensory qualities: traditional sourdough breads have a thick crust, a dense crumb and a tangy taste.