What You Need to Know
Lactobacilli metabolize maltose into lactic/acetic acid while yeast produces CO2 through alcoholic fermentation, creating a pH 3.8-4.5 environment that strengthens gluten via disulfide crosslinking.
Produces complex flavors unattainable with commercial yeast while improving digestibility through prebiotic activity and phytate reduction.
Key Parameters
Temperature
24°C
18°C - 32°C
Time
24 hours
12 hours - 48 hours
Equipment
Banneton proofing basketLame scoring toolDutch ovenDigital probe thermometer
Steps
- 1.
San Francisco sourdough (California Gold Rush era): L. sanfranciscensis creates distinctive tang
- 2.
German Roggenbrot (Westphalia): Acidification enables rye gluten development
The Science
Primary Reaction
Lactic acid fermentation