Bread Fermentation 1st “B” 2nd “C” 3rd “A” Fermentation Process Kayla Lyons Spring 2019 Sourdough Bread 1st, 2nd, 3rd indicates which starter the bread is from A, B, C is the order it was displayed at the tasting Fermentation Process Sourdough Experiment Yeast Fermentation Yeast, Saccharomyces cerevisiae, breaks down and metabolizes sugar to produce carbon dioxide, alcohol, and various flavor molecules Yeast Temperatures Dormant 32ᵒF - 34ᵒF Active 50ᵒF -120ᵒF Optimum 78ᵒF - 82ᵒF Flavor comes from alcohol produced, amino acids released from proteins during proteolysis, and baked crust Bacterial Fermentation Wild yeast in flour, Saccharomyces exigus, breaks down starch and feeds lactic acid bacteria, Lactobacillus, to create an acidic fermentation environment Lower temperatures 60ᵒF or below ideal to produce lactic and acetic acids Develops sour taste Flavor from long fermentation creating lactate and acetate as well as amino acids, alcohol, and other flavor compounds Three Sourdough Starters were created over the semester in February, March, and April Bread from each starter was baked off Surveys accompanied the bread tasting 1st “B” Of 45 people that took the survey, 12 had the correct age order The first starter had issues at first, possibly creating confusion in the taste 2nd “C” Nearly all participants could taste a difference between the breads Some participants noted that they could smell a difference Sourdough Starter #2 after first overnight. Only flour and water left at room temperature. 3rd “A”