The Work of Enzymes
If you want to understand sourdough fermentation, you need to get your head around enzymes, the relationship between the amount of enzymic activity and how this affects the availability of food to the microbes in the dough, and how this affects the rate of fermentation.
When I first started baking, I would be in awe of the bakers ability to judge the rate of fermentation of the dough. This was mainly down to experience; they naturally understood the relationship between...
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