The science behind sourdough
Ever wondered what the two key factors are which most influence the flavour and fermentation power of your sourdough? You can learn more about the science here.
The science of sourdough is without doubt a little more complicated than this short video suggests, but here you’ll find a pretty good explanation as to how sourdoughs create CO2, and why different preparation temperatures deliver different flavours. Yes, there are two different families of lactic acid in your sourdough: homofermentative and heterofermentative. Want to know more? Step this way.