What You Need to Know
Hydration levels (typically 50-100%) determine bacterial dominance—higher hydration favors Lactobacillus sanfranciscensis over wild yeasts. Acid production (pH 3.8-4.5) inhibits pathogens while developing gluten structure.
Imparts complex acidity and extends shelf life through natural preservatives like acetic acid.
Key Parameters
Temperature
22°C
15°C - 30°C
Time
14 days maturation
5 days - Indefinite with maintenance
Equipment
Ceramic crockLinen coverWooden spoon (avoids metal ion transfer)
Steps
- 1.
Pan de pueblo (Castilla-La Mancha): Creates open crumb structure resistant to staling
The Science
Primary Reaction
Lactic acid fermentation