Description
Sourdough bread made with natural starter culture and fermented for several hours.
Technical
The natural starter culture, consisting of wild yeast and lactic acid bacteria, ferments sugars and produces lactic acid, carbon dioxide, and ethanol. This process, which can take 4-24 hours, gives sourdough its characteristic flavor and texture. The bread is then baked in a hot oven for 20-40 minutes.
Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
SourTangyYeastyEarthyToastyNuttyMalty
Wine Analogy
Like a mature Chardonnay with buttery and nutty notes
Coffee Analogy
Resembles a medium-roast Ethiopian coffee with fruity and earthy undertones