The Sourdough School

Specialising in Nutrition & Digestibility of Bread & the Gut Microbiome

Learn to make Sourdough & discover why sourdough is the healthiest bread. Find out how sourdough helps your digestion & benefits to your overall health & wellbeing. It is about making connections, & the mindfulness & joy of baking, as well as understanding the techniques that make your bread rise so you can bake & share nourishing bread every day, with the people you love.
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Facultative Heterofermentative lactic acid bacteria.

Sourdough starters are a symbiotic relationship between lactic acid bacteria and yeast. So you will find different find both yeast and lactic acid bacteria.  There are three categories of of lactic acid bacteria, based on the kind of acids that they produce.

In bread making they The LAB (Lactic acid Bacteria) ferment sugars are already in the flour and that have been broken down by enzymes to produce carbon dioxide and acids

These organic acids both flavour the bread and facilitate the biochemical processes that contributes to the enhanced nutritional profiles of sourdough bread. Based upon how they ferment carbohydrates, lactic acid bacteria can be categorised into three main types.

  •  Homofermentative lactic acid bacteria.
  •  Heterofermentative  lactobacilli
  • Facultative Heterofermentative LAB

Facultative Heterofermentative LAB is the kind that can either produce different end products such as lactic acid, acetic acid and carbon dioxide similar to heterofermentative bacteria or only produce lactic acid depending on the type of sugars available for fermentation.

 

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