Description
Sourdough fermentation is a dual‑microbial process that leavens dough while producing acids that give it a characteristic tang.
Technical
During fermentation, Lactobacillus sanfranciscensis converts sugars to lactic and acetic acids, lowering the pH to 3.5–4.0. Saccharomyces cerevisiae ferments sugars to CO₂, which expands the gluten network. The balance of acid production and CO₂ generation determines flavor, crumb structure, and dough stability.
Science
Primary Reaction
Fermentation of carbohydrates to lactic acid, acetic acid, and CO₂
Sensory Profile
Aroma ()
tangyyeastysourbutteryearthytoastyfruityvinegarymaltyfloral