... Other cereal flours used for sourdough production are, for instance, barley (Zannini et al. 2009;Mariotti et al. 2014;Harth, Van Kerrebroeck, and De Vuyst 2016;Sadeghi et al. 2016; Bartkiene et al. 2017;Pejcz et al. 2017;Montemurro et al. 2019;Palla et al. 2020), millet (Vogelmann et al. 2009;Akinola and Osundahunsi 2017;Adisa et al. 2019;Nami et al. 2019), oat (Hüttner, Dal Bello, and Arendt 2010;Bartkiene et al. 2017;Lu et al. 2019;Hajinia, Sadeghi, and Mahoonak 2021), sorghum (Gassem 1999;Galle et al. 2010Galle et al. , 2011Svensson et al. 2010;Sekwati-Monang, Valcheva, and Gänzle 2012), and einkorn (Çakır, Muhammet, and Durak 2020). Although the flour is usually of cereal origin, also flours from pseudocereals (e.g., amaranth, buckwheat, and quinoa), legumes (e.g., beans, chickpeas, lentils, and lupine), and alternative seeds (e.g., acorn, chestnut, chia, flaxseed, hempseed, and sunflower) are used (Vogelmann et al. 2009;Bartkiene et al. 2011Bartkiene et al. , 2013Bartkiene et al. , 2014Bartkiene et al. , 2016Moroni et al. 2012;Aponte et al. 2013Aponte et al. , 2014Torino et al. 2013;Rizzello et al. 2014Rizzello et al. , 2015Curiel et al. 2015;Fritsch et al. 2016;Coda et al. 2017b;Rinaldi et al. 2017;Sáez et al. 2017Sáez et al. , 2018Nionelli et al. 2018;Montemurro et al. 2019;Venturi et al. 2019;Franco et al. 2020;Galli et al. 2020;Gunduz et al. 2020;Maidana et al. 2020;Nissen, Bordoni, and Gianotti 2020;Purabdolah et al. 2020). All these studies on alternative cereal flours refer mainly to laboratory-made sourdoughs that are initiated with the flour and sterile water and that may or may not relate or lead to bakery practice. ...