Sourdough bread's signature taste comes from friendly bacteria and yeast, which produce flavorful lactic and acetic acids in rising bread dough. These organic acids range from mellow to vinegary; controlling the balance of these acids, through adjusting ingredients and rising times in both starter and dough, let you create bread with your own favorite flavor profile.
Where Does Sourdough's Sour Flavor Come From? (2024)
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