What is the BEST description of the process that occurs in the starter to give sourdough bread its famous tangy flavor?
A. Citric acid is produced in the citric acid cycle as the starter undergoes fermentation.
B. Lactic acid is produced from lactobacilli as the starter undergoes fermentation.
C. Acetic acid is formed from the enzymatic oxidation of ethyl alcohol as the starter undergoes fermentation.
D. Pyruvic acid is produced from the enzymatic reduction of glucose as the starter undergoes fermentation.
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