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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Sourdough fermentation is a biological leavening process that uses wild yeasts and lactobacilli to convert starches into CO₂ and lactic acid.
Origin: Ancient Egyptians (c. 2600 BCE) — Egypt
See full technique reference →During bulk fermentation, Saccharomyces cerevisiae ferments sugars to CO₂ and ethanol, while Lactobacillus sanfranciscensis metabolizes sugars to lactic acid, lowering the dough pH. The acidification strengthens gluten networks and inhibits spoilage organisms, while volatile compounds such as acetaldehyde and diacetyl develop the characteristic tangy flavor.
Primary Reaction
Starch → glucose → CO₂ + lactic acid (via yeast and lactobacilli)
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