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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Sourdough bread is produced by fermenting dough with wild yeasts and lactic acid bacteria, followed by baking to develop flavor and texture.
Origin: Ancient Egyptians (~2000 BCE) — Egypt
See full technique reference →During fermentation, lactic acid bacteria convert sugars to lactic and acetic acids, lowering pH and strengthening the gluten network, while wild yeasts produce CO₂ that leavens the dough. Baking gelatinizes starches, denatures proteins, and initiates Maillard reactions, giving the crust its color and the crumb its characteristic texture.
Primary Reaction
Fermentation of sugars to lactic acid, acetic acid, ethanol, and CO₂
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