What metabolites produced by lactic acid bacteria give sourdough its characteristic tang?
Answer
Lactic and acetic acids
The defining characteristic flavor of sourdough bread—its signature sourness—is directly attributable to the metabolic outputs of the lactic acid bacteria present in the culture. These bacteria actively consume sugars present in the flour during the slow fermentation period. Their primary metabolic byproducts include both lactic acid and acetic acid. The balance between these two acids dictates the specific sourness profile of the final loaf, which can vary from a mild, subtle sourness to a very sharp tang, depending heavily on the baker's chosen technique and fermentation duration.
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