Description
Sourdough fermentation is a biological leavening process that uses wild yeasts and lactobacilli to convert starches into CO₂ and lactic acid.
Technical
During bulk fermentation, Saccharomyces cerevisiae ferments sugars to CO₂ and ethanol, while Lactobacillus sanfranciscensis metabolizes sugars to lactic acid, lowering the dough pH. The acidification strengthens gluten networks and inhibits spoilage organisms, while volatile compounds such as acetaldehyde and diacetyl develop the characteristic tangy flavor.
Science
Primary Reaction
Starch → glucose → CO₂ + lactic acid (via yeast and lactobacilli)
Sensory Profile
Aroma ()
tangyyeastynuttyacidiccomplexearthytoastyfruityfermented