Fermentation of Sour Dough Bread

1. Fermentation of Sour Dough Bread Wesley Robinson 6th period Adler

2. put water and flour in a large bowl • let ferment for 48 hours • add remaining ingredients • let rise for 1 hour • divide in half, shape loaves • cover and let rise for 30 minutes • bake How It Is Made

3. Lactobacillus • convert simple sugars into lactic acids • because the bread needs energy to ferment Bacteria Used

4. Major part of lactic acid bacteria group • part of this group because it converts lactose and other sugars to lactic acid • the production of lactic acid makes the environment acidic, which helps the growth of harmful bacteria • it is used in the production of many fermented foods including • yogurt, beer, cheese, sour dough bread, and others Lactobacillus

5. produces lactic acid, which makes the sour taste • involves a sequence of enzyme-controlled chemical transformations • controlling acid balance and sourness of bread is key for bread makers • The equation is C6-H12-O6=ATP+CO2+H2O+ lactic acid • It ferments the sugars causing the production of lactic acid which creates good taste Fermentation Process

6. first civilization to use sourdough bread were the Egyptians in 1500 B.C. Interesting Facts