Fermented dough starter is a thick mixture of 15 g dried yeast, 600 ml water and 250 g flour which is covered tightly and left at room temperature for about three days to develop sourdough flavor. Half the blend is used to leaven bread. The remaining half of the initial dough starter can be replenished by adding equal parts of flour and water, and half of it is used again after 24 hours when it has risen and become bubbly. Using dough starter gives bread more flavor.

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Buttermilk is high in lactic acid, and when mixed with bicarbonate of soda, which is an alkali, the chemical reaction that results produces the gas of carbon dioxide. This has the effect of aerating the dough and making it much lighter. Sour cream can be substituted for buttermilk, as it is also acidic.

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