What You Need to Know
Lactobacillus spp. and Saccharomyces cerevisiae dominate, metabolizing starches into CO₂ (leavening) and lactic/acetic acids (flavor). Enzymatic hydrolysis of gluten occurs concurrently.
Foundational for sourdough bread, imparting complex flavors and extended shelf-life vs. commercial yeast.
Key Parameters
Temperature
24°C
18°C - 32°C
Time
7 days
3 days - 14 days (full maturity)
Equipment
Non-reactive container (glass)CheeseclothDigital scale (±0.1g)
Steps
- 1.
San Francisco sourdough (California Gold Rush): L. sanfranciscensis creates distinct tartness
The Science
Primary Reaction
Heterolactic fermentation