Natural yeast works by converting sugars and starches into carbon dioxide, which causes dough to rise, and often utilizes bacteria to create unique flavors.
Here's a breakdown of the process:
- Conversion of Sugars and Starches: When natural yeast acts on flour, it breaks down the natural grain sugars and starches present.
- Carbon Dioxide Production: This breakdown results in the production of carbon dioxide.
- Dough Rising: The carbon dioxide forms air pockets within the dough, causing it to expand and rise.
- Flavor Development (Sourdough Example): In wild yeast cultures, healthy lactobacilli bacteria are present. These bacteria convert proteins (like gluten) into lactic acid.
- Sourdough Flavor: This lactic acid gives sourdough bread its characteristic tangy flavor.
| Process | Action | Result |
|---|---|---|
| Yeast Fermentation | Converts sugars and starches into carbon dioxide. | Dough rises due to air pockets created by carbon dioxide. |
| Lactobacilli Action (Sourdough) | Converts proteins (gluten) into lactic acid. | Tangy, sourdough flavor. |
In essence, natural yeast functions as a miniature factory, producing gas that leavens bread while also contributing to its distinctive taste, especially in sourdough varieties.
