Description
Sourdough starter development relies on a balanced ecosystem of yeast and lactic acid bacteria, maintained through regular refreshment at controlled temperatures.
Technical
During refreshment, Saccharomyces yeasts metabolize carbohydrates to produce CO₂ and ethanol, while Lactobacillus spp. convert sugars into lactic and acetic acids. The resulting pH drop and gas production create the dough’s leavening power and flavor profile. Precise hydration and feeding ratios optimize enzyme activity and microbial balance.
Science
Primary Reaction
Fermentation of carbohydrates by yeast and lactic acid bacteria producing CO₂, ethanol, lactic acid, and acetic acid.
Sensory Profile
Aroma ()
earthynuttyvinegarysweetbready
Origin & History
Civilization
Ancient Egyptians
Era