What You Need to Know
The starter relies on a symbiotic relationship between Lactobacillus spp. and Saccharomyces cerevisiae. During fermentation, sugars are converted to lactic acid, acetic acid, and CO₂, lowering pH and creating a hostile environment for spoilage molds. Proper hydration and feeding ratios ensure optimal yeast activity and acid production.
The Science
Primary Reaction
Fermentation of carbohydrates by Lactobacillus spp. and Saccharomyces cerevisiae producing lactic acid, acetic acid, CO₂, and trace ethanol.