Description
Living culture of wild yeast and lactobacilli that naturally leavens bread.
Technical
Hydration levels (typically 50-100%) determine bacterial dominance—higher hydration favors Lactobacillus sanfranciscensis over wild yeasts. Acid production (pH 3.8-4.5) inhibits pathogens while developing gluten structure.
Culinary Significance
Imparts complex acidity and extends shelf life through natural preservatives like acetic acid.
Science
Primary Reaction
Lactic acid fermentation
Parameters
Temperature
22°C optimal
15°C to 30°C range
Time
14 days maturation
5 days – Indefinite with maintenance
Equipment
Ceramic crockLinen coverWooden spoon (avoids metal ion transfer)