Description
Sourdough bread is produced by the natural fermentation of flour and water, creating acids, gases, and flavor compounds that shape dough structure and taste.
Technical
During bulk fermentation, lactic acid bacteria convert sugars to lactic and acetic acids, lowering pH and strengthening gluten networks. Wild yeasts simultaneously metabolize sugars to CO₂ and ethanol, providing lift. In the oven, Maillard reactions between reducing sugars and amino acids generate a golden crust and a complex aroma profile.
Science
Primary Reaction
Carbohydrate fermentation by lactic acid bacteria and wild yeasts producing lactic acid, acetic acid, CO₂, ethanol, and flavor volatiles
Sensory Profile
Aroma ()
tangyyeastynuttycaramelizedearthytoastyfruitymaltybutteryspicy