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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Heterofermentative lactobacilli

In sourdough starters you have yeast and lactic acid bacteria.  There are three types of lactic acid bacteria, based on the kind of acids that they produce. The LAB ( Lactic acid Bacteria)  ferment carbohydrates and produce carbon dioxide and acids.

These produce organic acids that flavour the bread and facilitate the biochemical processes that contributes to the enhanced nutritional profiles of sourdough bread.

Heterofermentative means ‘different’ or mixed end products. They produce both  lactic acid, acetic acid and carbon dioxide (CO2) as by-product . They predominantly produce acetic acid, which is the ones that we recognise as vinegary flavour.

See also Homofermentative lactobacilli & Facultative Heterofermentative lactic acid bacteria.

 

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