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Is use of yeast or other starter culture in Idli/Dosa fermentation is considered as use of preservatives?

Is use of yeast or other starter culture in Idli/Dosa fermentation is considered as use of preservatives? If we plan to use yeast or any other starter culture to ferment the dosa/idli batter, is that considered has use of preservatives and not 100% Natural? Will use of these culture affect the shelf life of batter for better or worse ? or will this affect the taste of the final product? https://ift.tt/3J44f8x

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