Tag: Bread acidity

With a typical pH range of 3.5–5.5, sourdough bread is notably more acidic than standard yeast-leavened bread. This unique acidity is the key to its complex flavor profile, distinct texture, and longer shelf life.

According to the American Society for Microbiology, sourdough starters contain over 50 species of lactic acid bacteria, proving that yes, there is acid in bread. These naturally occurring acids are vital for developing flavor, texture, and shelf life.

Bread's acidity is not a simple yes or no answer; standard white bread typically has a pH between 5.0 and 6.0, making it slightly acidic. This level can vary significantly depending on the ingredients and preparation method, with fermentation being a major factor influencing the final acidity. While most bread is mildly acidic, its effect on the body and digestion can differ greatly across different types.