What You Need to Know
During fermentation, amylases convert starches into fermentable sugars, which are then metabolized by lactic acid bacteria such as Lactobacillus sanfranciscensis and yeasts like Candida milleri. The bacteria produce lactic acid, lowering pH, while the yeast generates carbon dioxide, giving the dough its rise and characteristic chewy crumb. The interplay of these microorganisms also yields minor acids and alcohols that contribute to the complex flavor profile.
The Science
Primary Reaction
Starch hydrolysis to sugars followed by lactic acid fermentation and CO₂ production