Description
Sourdough starter cultivation balances yeast and lactobacilli through regular feeding, temperature control, and moisture management to produce leavening power and sour flavor.
Technical
Starch in flour is hydrolyzed by amylases into maltose and glucose. Yeast ferments these sugars to ethanol and CO₂, while lactobacilli convert them into lactic and acetic acids, lowering pH and creating the characteristic tang. The interplay of pH, temperature, and feeding schedule governs microbial dominance and dough performance.
Science
Primary Reaction
Starch → maltose/glucose → (yeast) ethanol + CO₂ + (lactobacilli) lactic acid + acetic acid
Sensory Profile
Aroma ()
tangyvinegaryearthynuttybreadyyeastyfruityfermentedmildly alcoholictoasty