Description
Sourdough fermentation is a biological leavening process where lactic acid bacteria and yeasts convert dough sugars into acids and gases, creating a tender, flavorful crumb.
Technical
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.
Science
Primary Reaction
Fermentation of sugars to lactic acid, CO₂, and ethanol
Sensory Profile
Aroma ()
earthynuttyvinegarycomplexbreadyyeastytoasty