What You Need to Know
During fermentation, lactobacilli metabolize sugars to lactic acid, lowering pH and creating an acidic environment that favors their growth. Wild yeasts such as Saccharomyces cerevisiae produce CO₂ and trace alcohols, providing leavening and flavor. The balance of acid production and CO₂ generation is governed by temperature, hydration, and feeding frequency.
The Science
Primary Reaction
Fermentation of carbohydrates by lactic acid bacteria and yeasts producing lactic acid, acetic acid, CO₂, and trace alcohols