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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Sourdough fermentation is a dual‑microbial process that leavens dough while producing acids that give it a characteristic tang.
Origin: Ancient Egyptians (3000 BCE) — Egypt
See full technique reference →During fermentation, Lactobacillus sanfranciscensis converts sugars to lactic and acetic acids, lowering the pH to 3.5–4.0. Saccharomyces cerevisiae ferments sugars to CO₂, which expands the gluten network. The balance of acid production and CO₂ generation determines flavor, crumb structure, and dough stability.
Primary Reaction
Fermentation of carbohydrates to lactic acid, acetic acid, and CO₂
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