Note from Shannon: Please welcome Janet Creasy, Cultures for Health Content Writer and Cultured-Kitchen Keeper.
One of the things your car needs to propel it forward is the element of fuel. In a similar manner, yeast is the driving force behind fermentation to make it rise. Being the wide-eyed learner of science that I am, I find it quite amazing that one tiny cell can turn into millions over a short time if given the right surrounding elements. Not to mention the delicious bread it produces!
This (sourdough) mixture takes on yeasts, acids, and bacteria when in the presence of a consistent food supply, air, and warmth. For optimum rise in baking, a higher amount of yeasts than bacteria in the starter is beneficial.
The article goes onto address the following:
- How Sourdough Works
- History of Sourdough
- What Makes Sourdough Superior?
And if you’re interested in learning more on the science of sourdough, then take a look at these articles…
It is such a magical process that takes a dense mass of flour and water and then metamorphoses and blossoms into a risen loaf of bread. Try making some in your kitchen today and choose from the many starters available at Cultures for Health.