Description
Sourdough bread is leavened by a symbiotic culture of lactic acid bacteria and wild yeasts, producing a tangy, open‑crumb loaf with a crisp crust.
Technical
During bulk fermentation, sugars are metabolized by Lactobacillus and Saccharomyces to lactic acid, acetic acid, CO₂, and volatile flavor compounds, lowering the dough pH to 3.5–4.5 and strengthening gluten. The acidic environment also inhibits spoilage organisms, extending shelf life. In the final proof, elevated temperatures accelerate yeast activity, maximizing CO₂ production for a light crumb, while the baking phase drives the Maillard reaction, giving the crust its golden color and complex aromas.
Science
Primary Reaction
Fermentation of carbohydrates to lactic acid, acetic acid, CO₂, and flavor volatiles
Sensory Profile
Aroma ()