Description
Sourdough naan combines a wild yeast starter with a short, high‑temperature bake to produce a soft, chewy crumb and a charred crust.
Technical
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.
Science
Primary Reaction
Fermentation of sugars by lactic acid bacteria and Saccharomyces cerevisiae producing CO₂, lactic acid, acetic acid, and ethanol
Sensory Profile
Aroma ()
warmyeastytangycharredbutteryearthytoastysourdough funkcaramelized