Description
Traditional Danish rye bread fermentation using lactic acid bacteria to break down complex carbohydrates.
Technical
Lactobacillus sanfranciscensis and Candida milleri dominate the sourdough culture, converting maltose into lactic acid (C₃H₆O₃) and acetic acid (CH₃COOH) through heterofermentative metabolism. This lowers pH to 3.8-4.5, inhibiting phytic acid while activating endogenous enzymes.
Culinary Significance
Creates dense, moist bread with 48-hour shelf stability and enhanced mineral bioavailability through phytate reduction.
Science
Primary Reaction
C6H12O6 (glucose) → 2C2H5OH (ethanol) + 2CO2
Parameters
Temperature
26°C optimal
20°C to 30°C range
Time
36h
18h – 48h
Equipment
Lidded stoneware proofing boxDanish dough whiskLame for rye-specific scoring