What You Need to Know
Lactobacillus sanfranciscensis and Candida milleri dominate the sourdough culture, converting maltose into lactic acid (C₃H₆O₃) and acetic acid (CH₃COOH) through heterofermentative metabolism. This lowers pH to 3.8-4.5, inhibiting phytic acid while activating endogenous enzymes.
Creates dense, moist bread with 48-hour shelf stability and enhanced mineral bioavailability through phytate reduction.
Key Parameters
Temperature
26°C
20°C - 30°C
Time
36h
18h - 48h
Equipment
Lidded stoneware proofing boxDanish dough whiskLame for rye-specific scoring
Steps
- 1.
Smørrebrød (Copenhagen): Provides structural integrity for toppings
The Science
Primary Reaction
C6H12O6 (glucose) → 2C2H5OH (ethanol) + 2CO2