Description
A sourdough perpetuation method using reserved dough as starter.
Technical
Relies on Lactobacillus sanfranciscensis and wild yeast symbiosis. The acidic environment (pH 3.8-4.5) inhibits pathogens while developing glutamic acid (up to 120mg/100g dough).
Culinary Significance
Creates bread with 15-20% longer shelf life and enhanced mineral bioavailability through phytate degradation.
Science
Primary Reaction
Lactic acid fermentation
Parameters
Temperature
24°C optimal
18°C to 32°C range
Time
12-18 hours
8 hours – 36 hours
Equipment
Linen coucheStone milling equipment (traditional)Wooden fermentation troughs