Description
Sourdough starter fermentation is a microbiologically driven process that produces acids and CO₂, giving dough its tang and lift.
Technical
During fermentation, lactic acid bacteria (Lactobacillus spp.) metabolize glucose to lactic and acetic acids, while yeasts (e.g., Saccharomyces cerevisiae) convert sugars to CO₂ and ethanol. The resulting acidic environment (pH 3.5–4.5) preserves the dough, imparts characteristic flavor, and inhibits spoilage organisms.
Science
Primary Reaction
Fermentation of flour sugars by lactic acid bacteria and yeasts producing lactic acid, acetic acid, CO₂, and minor alcohols
Sensory Profile
Aroma ()
earthyvinegarynuttytoastycomplex
Origin & History
Civilization
Ancient Egyptians
Era
c. 3000 BCE