Description
Natural leavening process using symbiotic cultures of wild yeast and lactic acid bacteria.
Technical
Lactobacilli metabolize maltose into lactic/acetic acid while yeast produces CO2 through alcoholic fermentation, creating a pH 3.8-4.5 environment that strengthens gluten via disulfide crosslinking.
Culinary Significance
Produces complex flavors unattainable with commercial yeast while improving digestibility through prebiotic activity and phytate reduction.
Science
Primary Reaction
Lactic acid fermentation
Parameters
Temperature
24°C optimal
18°C to 32°C range
Time
24 hours
12 hours – 48 hours
Equipment
Banneton proofing basketLame scoring toolDutch ovenDigital probe thermometer