Amylase

Amylase is a crucial enzyme that transforms starches into simpler sugars, playing a key role in the fermentation process for both sourdough bread and beer. In sourdough baking, maintaining specific temperatures during the mixing and resting phases allows amylase to effectively break down starches, creating sugars that yeast and bacteria thrive on.

These sugars are essential for fermentation, contributing to the rise and flavor of your homemade sourdough. Understanding amylase helps bakers achieve that perfect texture and taste in their bread.