Artisan sourdough bread is crafted using a traditional fermentation process that relies on naturally occurring wild yeast and lactic acid bacteria present in the environment and flour. Here's an overview of the science behind artisan sourdough bread and its 7 key elements of producing good sourdough bread:
1. Starter Culture: The process begins with a starter culture, also known as a sourdough starter or levain, which is a mixture of flour and water. This starter is allowed to ferment at room temperature, allowing wild yeast and bacteria from the environment to colonise the mixture.
2. Fermentation: During fermentation, the wild yeast in the starter culture metabolise the carbohydrates in the flour, converting them into carbon dioxide and alcohol. This process leavens the dough, creating bubbles of carbon dioxide that give the bread its characteristic airy texture.
3. Lactic Acid Bacteria: Alongside yeast, lactic acid bacteria, particularly strains such as lactobacillus, also play a crucial role in sourdough fermentation. These bacteria produce lactic acid as a byproduct of their metabolism, which contributes to the sour flavour of the bread and helps regulate the fermentation process.
4. Acidic Environment: The production of lactic acid by the bacteria creates an acidic environment in the dough, which inhibits the growth of harmful bacteria and molds while promoting the activity of beneficial microbes. This acidic environment also contributes to the distinctive tangy flavor of sourdough bread.
5. Flavor Complexity: The extended fermentation period in sourdough bread allows for the development of complex flavours and aromas. The combination of yeast fermentation, lactic acid production, and enzymatic reactions in the dough gives sourdough bread its characteristic tangy, slightly nutty flavour profile.
6. Nutritional Benefits: Sourdough fermentation has been found to have various nutritional benefits, including increased bioavailability of certain nutrients, such as vitamins and minerals, and reduced levels of anti-nutrients, such as phytic acid, which can inhibit nutrient absorption.
7. Artisanal Techniques: Artisan bakers often employ traditional techniques, such as long fermentation times, hand shaping, and stone hearth baking, to further enhance the flavor, texture, and appearance of sourdough bread. These techniques require skill, patience, and attention to detail but result in bread of exceptional quality and taste.
Overall, the science of artisan sourdough bread revolves around the complex interplay of wild yeast, lactic acid bacteria, fermentation, and gluten development, resulting in a bread with distinctive flavor, texture, and nutritional benefits.
