Description
Wild yeast fermentation leavens bread dough using naturally occurring yeasts and lactic acid bacteria.
Technical
During fermentation, Saccharomyces cerevisiae metabolizes sugars to produce CO₂ and ethanol, while lactic acid bacteria convert sugars to lactic and acetic acids, lowering pH and enhancing flavor. The CO₂ gas forms bubbles that expand the gluten network, creating a light crumb structure. The acidification also strengthens gluten and inhibits spoilage organisms.
Science
Primary Reaction
Fermentation of sugars to CO₂, ethanol, lactic acid, and acetic acid
Sensory Profile
Aroma ()
earthynuttysourcomplexwarmyeastyfruityfloraltoastymalty