1. 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”