105851
A pre-ferment and a longer fermentation in the bread-making process have several benefits : there is more time for yeast , enzyme and , if sourdough , bacterial actions on the starch and proteins in the dough ; this in turn improves the keeping time of the baked bread , and it creates greater complexities of flavor .
 sourdough
Please list all entity words in the text that fit the category. Output format is "word1, word2". 
Option: media, plant, vehicle, astronomical object, time, disease, animal, location, person, organization, mythical figure, food, biology, geographical phenomenon, instrument, event 
Text: {0} 
Answer:
 sourdough