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What is sourdough starter? It’s a natural levain that collects wild yeast and lactic acid bacteria. The wild yeast makes your dough rise. The lactic acid bacteria ferments your dough making it easier to digest and gives it that sour tang. Feeding your starter properly so it is well balanced, high in yeast, low in acidity, is vital to getting that gorgeous oven spring! #sourdough #baking #sourdoughstarter #fermentation #fyf
1:08
What is sourdough starter? It’s a natural levain that collects wild yeast and lactic acid bacteria. The wild yeast makes your dough rise. The lactic acid bacteria ferments your dough making it easier to digest and gives it that sour tang. Feeding your starter properly so it is well balanced, high in yeast, low in acidity, is vital to getting that gorgeous oven spring! #sourdough #baking #sourdoughstarter #fermentation #fyf
185 views3 months ago
TikTokprindle.sourdough
When your dough ferments, two main things happen: 🦠 Yeast create more CO2 bubbles, airing up the dough even more. 🦠 Bacteria break down the gluten in your dough, both by direct fermentation and by the acid byproducts. These 2 things are complimentary to a certain extent, because the gluten breaking down allows your dough to be softer and expand easily with the creation of bubbles, but after a certain threshold, too much gluten starts getting destroyed, collapsing the dough structure and actual
0:05
When your dough ferments, two main things happen: 🦠 Yeast create more CO2 bubbles, airing up the dough even more. 🦠 Bacteria break down the gluten in your dough, both by direct fermentation and by the acid byproducts. These 2 things are complimentary to a certain extent, because the gluten breaking down allows your dough to be softer and expand easily with the creation of bubbles, but after a certain threshold, too much gluten starts getting destroyed, collapsing the dough structure and actual
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🍞 Ever wonder what happens during sourdough fermentation? It’s more than just waiting — it’s chemistry and art combined. When natural yeast and bacteria feast on flour and water, they create flavors and textures you can't get from commercial yeast. That slow fermentation gives sourdough its tangy taste and makes it easier to digest. Look at those gorgeous crusts and porous crumbs — each loaf tells a story from mixing to proofing, right to baking. Dusting flour on your hands? That’s not just for
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