What You Need to Know
The starter's microorganisms can be influenced by temperature, pH, and the type of flour and water used, producing lactic acid, carbon dioxide, and ethanol through fermentation. The starter is typically maintained by feeding it a mixture of flour and water, allowing it to ferment, and then discarding half of it and feeding it again. Optimal fermentation temperatures range from 75°F to 78°F (24°C to 25°C).
Steps
- 1.
San Francisco Sourdough (United States): Creates distinct tangy flavor profile
- 2.
German Roggenbrot (Germany): Provides leavening for dense rye breads
- 3.
Finnish Ruisreikäleipä (Finland): Traditional rye sourdough ring bread
The Science
Primary Reaction
Lactic acid fermentation