An organic acid produced by bacteria in the sourdough culture during the fermentation process. The presence of acetic acid helps to gives sourdough its characteristic acidic tang.
Centre of Research & Education in Nutrition & Digestibility of Bread & the Gut Microbiome
Over forty years ago, a little girl fell head over heels in love with the bread she was served in the local village restaurant in the Dordogne.
This simple passion led her to train as a baker, but when she stopped being able to eat industrial bread, she embarked on a lifetime of research to discover why she could digest sourdough. This has has grown into The Sourdough School as we know it today; leading the way in the application of the most up to date research, to make bread that nourishes.
Follow on Instagram
An organic acid produced by bacteria in the sourdough culture during the fermentation process. The presence of acetic acid helps to gives sourdough its characteristic acidic tang.