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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Sourdough starter fermentation is a microbiologically driven process that produces acids and CO₂, giving dough its tang and lift.
Origin: Ancient Egyptians (c. 3000 BCE) — Egypt
See full technique reference →During fermentation, lactic acid bacteria (Lactobacillus spp.) metabolize glucose to lactic and acetic acids, while yeasts (e.g., Saccharomyces cerevisiae) convert sugars to CO₂ and ethanol. The resulting acidic environment (pH 3.5–4.5) preserves the dough, imparts characteristic flavor, and inhibits spoilage organisms.
Primary Reaction
Fermentation of flour sugars by lactic acid bacteria and yeasts producing lactic acid, acetic acid, CO₂, and minor alcohols
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