What You Need to Know
During fermentation, lactic acid bacteria convert sorghum starches into lactic acid, lowering the pH to 4.5–5.0 and creating a mildly acidic environment that preserves the dough. Yeasts simultaneously metabolize sugars to produce CO₂, which expands the dough and imparts a characteristic airy texture. The combined metabolic activities also generate trace alcohols and flavor compounds that contribute to the bread’s subtle sweetness and yeasty aroma.
The Science
Primary Reaction
Fermentation of sorghum starch by lactic acid bacteria and yeasts producing lactic acid and CO₂