What is the science behind sourdough? How are ‘starters’ usually so many years old?

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What is the science behind sourdough? How are ‘starters’ usually so many years old?

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Anonymous 0 Comments

What the other comments haven’t mentioned is that sourdough culture contains yeast *and* bacteria. They are both important as they each help maintain an environment where they can thrive and outcompete other microbes. The bacteria are mainly lactic acid bacteria and they are the source of the sour flavor.

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