sourdough fermentation

Sourdough fermentation is a natural process where wild yeasts and beneficial bacteria in the dough work together to create leavened bread. The yeasts produce carbon dioxide gas, which makes the dough rise, while the bacteria develop lactic and acetic acids that give sourdough its characteristic tangy flavor. This process involves fermenting flour and water over several hours or days, which enhances the bread’s texture, flavor, and digestibility. The combined activity of these microorganisms creates a unique, complex taste profile and a crust with a pleasant crunch, all achieved through natural fermentation without added commercial yeast.