Description
Rye sourdough leavening relies on a symbiotic culture of wild yeasts and lactobacilli that ferment rye’s arabinoxylans, producing lactic and acetic acids that lower pH and strengthen the dough’s weak gluten network.
Technical
During bulk fermentation, β‑xylanases hydrolyze arabinoxylans into fermentable sugars that feed both Saccharomyces spp. and Lactobacillus sanfranciscensis. The lactobacilli convert these sugars into lactic and acetic acids, while the yeasts produce CO₂ and ethanol, creating a characteristic tang and crumb structure. The acids also degrade phytic acid, enhancing mineral bioavailability.
Science
Primary Reaction
Fermentation of rye arabinoxylans by lactobacilli and wild yeasts to lactic acid, acetic acid, CO₂, and ethanol
Sensory Profile
Aroma ()
earthynuttysouryeastytangymaltycaramelizedhoney-likewoodyspicy