Tag: Sourdough science

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.

Recent studies have shown that fermentation doesn't create new gluten but actually breaks it down, challenging a common misconception among home bakers. This article will explore whether gluten develops during fermentation and reveal the chemical processes that explain the difference in texture and digestibility in fermented products like sourdough.