Description
Bread making involves fermentation by microorganisms to produce carbon dioxide and cause dough to rise.
Technical
Bread making involves the use of microorganisms, such as wild yeast and lactic acid bacteria in sourdough, or commercial yeast in yeast-based bread making, to ferment sugars and produce carbon dioxide. The type and duration of fermentation, as well as the mixing and baking times, can vary significantly between sourdough and yeast-based bread making. This process can result in different textures and flavors, with sourdough bread often having a more complex flavor and chewy texture, while yeast-based bread is typically softer and milder.
Science
Primary Reaction
Fermentation
Sensory Profile
Aroma ()
YeastySourSweetEarthyToastyNutty
Origin & History
Civilization