Description
Sourdough starters are symbiotic cultures of yeast and lactic acid bacteria that ferment flour carbohydrates, producing acids, gases, and flavor compounds.
Technical
During fermentation, yeast metabolizes sugars to produce CO₂ and ethanol, while lactic acid bacteria convert sugars to lactic acid and acetic acid, lowering pH and influencing crumb structure. The balance of yeast and bacteria, modulated by temperature, hydration, and flour type, determines the acidity, flavor profile, and dough extensibility.
Science
Primary Reaction
Carbohydrate fermentation by yeast and lactic acid bacteria producing CO₂, lactic acid, acetic acid, and flavor compounds.
Sensory Profile
Aroma ()
earthynuttysweetacidiccomplexyeastyfruitytoastyfloralspicy