#poweredbyyeast
Discover the secrets of sourdough fermentation by learning how two microorganisms, yeast and bacteria, work together to create delicious bread. In every sourdough, yeast causes the dough to rise by producing gas during fermentation, while lactic acid bacteria develop that characteristic tangy flavor that makes sourdough so special.
This synergistic fermentation process influences not only the flavor, but also the texture, aroma, and overall quality of sourdough bread. By understanding the role of yeast and bacteria in sourdough, you gain a better understanding of how this ancient fermentation process transforms simple ingredients (flour, water, salt) into bread full of character.
No Microorganisms, No Fermented Foods To ferment any type of food, you need some very special help from something you cannot even see called microorganisms. Fermentation is a natural process carried out by enzymes of microorganisms that can transform different…
