What You Need to Know
Biological leavening involves microorganisms such as yeast or bacteria that break down sugars into carbon dioxide gas through fermentation, resulting in the expansion of dough or batter. This process is crucial in baking and brewing, where the production of carbon dioxide creates the light, airy texture in bread and the fizz in beer. The optimal temperature range for this process is between 25-30°C (77-86°F), with a tolerance of 10-40°C (50-104°F).
Steps
- 1.
San Francisco Sourdough (United States): Lactobacillus sanfranciscensis creates distinctive tang
- 2.
Idli (South India): Overnight fermentation of rice-lentil batter
- 3.
Injera (Ethiopia): Teff flour fermentation creates porous pancake
The Science
Primary Reaction
Fermentation