What You Need to Know
The lactic acid bacteria and Saccharomyces cerevisiae in the starter ferment sugars to produce CO₂, lactic acid, and acetic acid, which develop flavor and gas. The high‑temperature bake in a tandoor drives rapid Maillard reactions, creating a charred crust while preserving moisture inside. Precise thermal control ensures the bread’s signature texture and aroma.
The Science
Primary Reaction
Fermentation of sugars by lactic acid bacteria and Saccharomyces cerevisiae producing CO₂, lactic acid, acetic acid, and ethanol