What You Need to Know
Yeast (Saccharomyces cerevisiae) metabolizes sugars at 30–35 °C, generating CO₂ and ethanol that leaven the dough within 1–2 h. Sourdough starters ferment at 20–24 °C, producing lactic and acetic acids that lower pH to 3.5–4.5, strengthening gluten and imparting tang. High‑hydration flatbreads (70–80 % water) require extended mixing to form an extensible gluten network before a short proof at ~25 °C.
The Science
Primary Reaction
Carbohydrate fermentation by yeast and lactic‑acid bacteria yielding CO₂, ethanol, lactic acid, and acetic acid