Acetic Acid

Understanding Acetic Acid in Sourdough Bread

Acetic acid is an organic acid created during the fermentation process by specific bacteria, including hetero fermentative lactic acid bacteria. This acid plays a crucial role in giving sourdough bread its distinctive tangy flavor, which many of us love. Not only does acetic acid enhance the taste, providing a subtle vinegar-like profile, but it also acts as a natural preservative by lowering the bread’s pH. This preservation helps keep your homemade sourdough fresher for longer, making your baking experience even more rewarding!