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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Sourdough starter fermentation is a temperature‑controlled, microbial process that produces CO₂, acids, and flavor compounds.
Origin: Ancient Egyptians (c. 2600 BC) — Egypt
See full technique reference →During fermentation, Saccharomyces cerevisiae ferments sugars to CO₂ and ethanol, while Lactobacillus sanfranciscensis converts sugars to lactic and acetic acids. The resulting pH drop and acid production inhibit spoilage microbes and develop the characteristic sour flavor, while the CO₂ leavens the dough.
Primary Reaction
Fermentation of carbohydrates by yeast and lactic‑acid bacteria producing CO₂, lactic acid, acetic acid, ethanol, and flavor volatiles
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