Description
An ancient Egyptian sourdough starter is cultivated by fermenting whole‑wheat flour and water in a 1:1 ratio, producing leavening CO₂ and lactic acid.
Technical
During fermentation, starches are hydrolyzed to sugars, which are then metabolized by lactic acid bacteria into lactic acid and by wild yeast into ethanol and CO₂. The accumulation of acids lowers the pH, creating an environment that suppresses spoilage organisms while maintaining leavening power. The balance of microbial populations is sustained through regular feedings that replenish nutrients and remove excess acids.
Science
Primary Reaction
carbohydrate fermentation to CO₂, lactic acid, and ethanol
Sensory Profile
Aroma ()
earthynuttyyeastysourfermentedwheatymildly acidic
Origin & History
Civilization