Description
A sourdough starter is a naturally occurring mixture of wild yeast and lactic acid bacteria that ferments sugars in dough.
Technical
The starter's microorganisms can be influenced by temperature, pH, and the type of flour and water used, producing lactic acid, carbon dioxide, and ethanol through fermentation. The starter is typically maintained by feeding it a mixture of flour and water, allowing it to ferment, and then discarding half of it and feeding it again. Optimal fermentation temperatures range from 75°F to 78°F (24°C to 25°C).
Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
SourTangyFruityYeastyEarthyVinegary
Wine Analogy
Similar to natural wine fermentation with wild yeasts
Coffee Analogy
Like a natural processed coffee with fruity fermentation notes