The Science of Sourdough: A perfect love story of yeast and bacteria

The essence of the perfect slice of sourdough bread is in the air right now. It is even on your hands. The heart of the sourdough is the starter, a fermented culture of flour and water. The sour flavor of the dough comes from lactic acid bacteria (LAB) who live in relative harmony and competition with yeasts. The starter (also called "levain" or "mother") is the source of all of the good qualities of sourdough bread: the tang, the spongy texture, and the nutritional properties. Although yeasts a...