A Sourdough Science Deep Dive!
As a sourdough beginner, I was curious to know the science behind what makes sourdough rise. I have always known the baking and growth process of sourdough was different from other breads, but I never knew how it worked specifically. I decided to research the science behind fermentation, yeast bacteria and growth processes. As you read through my blog post, you will hopefully learn something new too!
SOURDOUGH FERMENTATION:
The process of sourdough fermentation essentially works through a symbiotic partnership. This occurs between wild yeasts and lactic acid bacteria inside of the starter (flour and water). Occurring over the span of 24-48 hours, this timeframe allows the gluten proteins to break down, reduces the phytic acids that block mineral absorption and creates that distinctive sourdough flavour.
THE ESSENTIAL COMPONENTS:
- The wild yeast consumes the sugars contained in the flour to produce carbon dioxide and ethanol. In effect, the CO2 is what makes the bread rise over time. Without the yeast component, or a failed yeast mixture, the bread would bake to a dense, flat and unsuccessful loaf.
- Lactic Acid Bacteria is the second essential component to sourdough fermentation. By the creation of the lactic acid and the acetic acid from fermentation, the acids together produce the tangy flavour in sourdough. Nonetheless, two sourdough loaves could be made at the same time and could taste slightly different, as slight variations in hydration, temperature and fermentation time affect the ratio of each acid.
Together, these two elements work to make a successful sourdough.
Below, I have attached a youtube video as a visual learning resource to incorporate technology. The creator goes into great detail of the science behind the process of sourdough fermentation.
Credits to @ Puratos Group on Youtube!
SO WHAT & NOW WHAT?
Now that I have researched and developed a greater understanding of the science behind the process of sourdough fermentation, I have a better understanding of why this process takes so much time and attention. Each critical component needs to work together, and this evidently takes quite a lot of time. As such, I now know how the distinct sourdough flavour is created. This research has allowed me to appreciate all of the processes and changes that occur, especially ones that are invisible to the eye.
U P D A T E: I have now created a successful starter, and I am ready to attempt my first sourdough loaf. Wish me luck!