Wild Sourdough Starter Cultivation (European)

Description

Wild sourdough starter cultivation is a traditional European fermentation technique that creates a natural leavening culture from flour and water.

Technical

During fermentation, amylases convert starches into fermentable sugars, which are then metabolized by lactic acid bacteria such as Lactobacillus sanfranciscensis and yeasts like Candida milleri. The bacteria produce lactic acid, lowering pH, while the yeast generates carbon dioxide, giving the dough its rise and characteristic chewy crumb. The interplay of these microorganisms also yields minor acids and alcohols that contribute to the complex flavor profile.

Science

Primary Reaction

Starch hydrolysis to sugars followed by lactic acid fermentation and CO₂ production

Sensory Profile

Origin & History