What You Need to Know
During fermentation, yeast cells metabolize sugars to produce CO₂ and trace ethanol, while lactic acid bacteria convert sugars to lactic acid, which acidifies the dough. The acidification suppresses spoilage microbes and strengthens gluten networks, resulting in a characteristic sour flavor and improved dough handling. The process is driven by ambient temperatures (20–25 °C) and a yeast-to-bacteria ratio of roughly 1:10, with Lactobacillus plantarum predominating.
The Science
Primary Reaction
Fermentation of carbohydrates by wild yeasts and lactic acid bacteria producing CO₂ and lactic acid