Abstract
Sourdough fermentation is a traditional method used in breadmaking that enhances flavor, texture, and shelf life and greatly improves several nutritional attributes of leavened baked goods. The traditional sourdough preparation involves the spontaneous fermentation of a dough obtained by flour and water that is subjected to subsequent refreshments (backslopping) to obtain a stable and active community of lactic acid bacteria and yeasts. Process parameters, such as dough yield, temperature, hydration, and time, influence the microbial activity and the resulting properties. Propagation of sourdough involves regular feeding of the culture with fresh flour and water establishing a stable fermentation environment and promoting consistent baked good quality. Sourdough is widely embraced in the baking industry for its unique flavor, extended shelf life, and potential health benefits, although innovative production procedures have been recently developed to simplify its use and to standardize its performances. The acidic environment of sourdough and the proteolytic activity mainly associated with the lactic acid bacteria activity are responsible for improved dough structure, increased nutrient availability, and prolonged freshness of the sourdough products compared to leavened baked goods obtained by baker’s yeast. Understanding the intricacies of sourdough fermentation enables bakers to harness its full potential in creating artisanal or industrial baked goods with exceptional sensory and nutritional attributes.
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Arora, K., Rizzello, C.G., Gobbetti, M. (2024). How to Prepare, Propagate, and Use the Sourdough. In: Gobbetti, M., Rizzello, C.G. (eds) Basic Methods and Protocols on Sourdough. Methods and Protocols in Food Science . Humana, New York, NY. https://doi.org/10.1007/978-1-0716-3706-7_1
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DOI: https://doi.org/10.1007/978-1-0716-3706-7_1
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