What You Need to Know
During lactic acid fermentation, homofermentative bacteria such as Lactobacillus convert lactose or glucose into lactic acid, lowering pH and creating a smooth texture. Acetic acid fermentation involves Acetobacter oxidizing ethanol to acetic acid, producing a sharp sourness and reducing pH. Wild yeast sourdough combines yeast metabolism of sugars to CO₂ and ethanol with lactic acid bacteria producing lactic acid, yielding a complex flavor and chewy crumb.
The Science
Primary Reaction
Fermentation of sugars to acids, alcohols, and gases by microorganisms