Description

Sourdough is a traditional fermented bread produced through a stable symbiosis of lactic acid bacteria and yeasts maintained by back-slopping.

Fermentation process

  • Flour and water mixed to form a starter
  • Starter refreshed regularly (back-slopping)
  • Dough fermented prior to baking for several hours

Reported microbiology (examples)

  • LAB: Lactobacillus (now Lactiplantibacillus/Fructilactobacillus) spp.
  • Yeasts: Saccharomyces cerevisiae, Kazachstania spp.

Functional relevance

  • Acidification improves mineral bioavailability
  • Reduced glycaemic response compared to baker’s yeast breads
  • Development of flavor and texture through mixed fermentation

References

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