Description
Natural yeast starter cultivation is a biological process that involves the fermentation of sugars by wild yeast and bacteria to create a natural yeast starter for bread making.
Technical
The process involves the fermentation of sugars by wild yeast and bacteria present on the surface of ingredients, resulting in the production of lactic acid, ethanol, and carbon dioxide. The optimal environment for natural yeast starter cultivation is a warm, humid space with a temperature range of 24-27°C and regular feeding of the starter with fresh flour and water.
Science
Primary Reaction
Lactic acid fermentation and ethanol fermentation
Sensory Profile
Aroma ()
SourFruityEarthyYeastyFloralVinegary
Origin & History
Civilization