"A baguette de tradition is made with pure wheat flour, water and salt, and no additives at all. A baguette de tradition must be baked on the day it is sold and the dough cannot have been frozen. The bakers order their flour from mills they know personally and consider the water used to be crucial. Along with the ingredients noted above goes the baker’s proprietary "chef", the starter, the baker's yeast culture. There are bakers who have the same chef, the name given to a baker’s proprietary yeast starter, that have been in the family for many many years, some for over thirty years."