What You Need to Know
During fermentation, Lactobacillus sanfranciscensis and other lactic acid bacteria metabolize glucose and maltose to lactic acid, lowering the dough pH to 4.0–4.5. Simultaneously, Saccharomyces cerevisiae ferments sugars to CO₂ and ethanol, providing leavening and a characteristic flavor profile. The acidification not only imparts tang but also strengthens gluten networks through proteolytic activity, improving elasticity and gas retention.
The Science
Primary Reaction
Fermentation of sugars to lactic acid, CO₂, and ethanol