Bacteria

Bacteria in Sourdough Baking

Bacteria are single-celled microorganisms that thrive in a variety of environments. In the world of baking, particularly in sourdough bread fermentation, they play a vital role. Lactic acid and acetic acid bacteria are essential for creating the unique flavor and texture of sourdough bread.

These beneficial bacteria not only enhance the taste but also contribute to the overall fermentation process. While many bacteria promote gut health and produce essential vitamins, it’s important to recognize that some can be harmful. Understanding the role of these microorganisms can help you master the art of sourdough baking!