Mondo Knows Facts
Sourdough relies on wild yeast and lactic acid bacteria
Lactobacilli sour the dough while wild yeasts generate carbon dioxide bubbles
Sourdough starters harbour a symbiotic culture of wild yeasts and lactic acid bacteria. The bacteria produce lactic and acetic acids that give sourdough its distinctive tangy flavour and lower the pH of the dough. This acidic environment inhibits harmful microbes while allowing acid-tolerant yeasts to thrive and leaven the loaf.
Where this comes from
Food and Agriculture Organization
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Tags: sourdough, fermentation, bread
Sourdough relies on wild yeast and lactic acid bacteria: the short answers
- Where does this come from, and can I check it?
- Lactobacilli sour the dough while wild yeasts generate carbon dioxide bubbles. The figure is taken from Food and Agriculture Organization, which is linked in full on this page. Every fact on Mondo Knows names its source rather than repeating an unsourced claim.
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