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Sourdough relies on a balance between yeast and lactic acid bacteria (LAB) for its rise and flavor. Yeast ferments sugars to produce carbon dioxide gas, which leavens the dough, while LAB produces lactic and acetic acids, which provide the sour flavor and lower the pH, preventing spoilage. This symbiotic relationship is crucial: the yeast creates gas, and the bacteria create the signature tang and acidic environment.
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