List of microorganisms found in sourdough facts for kids
Sourdough is a special, living mix of flour and water. It's filled with tiny helpers: bacteria and yeasts. Bakers use this mix to make bread rise and give it a unique, slightly tangy flavor. It's a very old way of making bread!
Contents
The Tiny Helpers in Sourdough
Sourdough is amazing because it's alive! It contains two main types of tiny organisms that work together:
Yeasts: The Bubblemakers
Yeasts are like tiny, single-celled fungi. In sourdough, they eat the sugars from the flour. When they eat, they produce carbon dioxide gas. This gas gets trapped in the bread dough, making it puff up and become light and airy. Think of it like tiny balloons inflating inside your bread! One common yeast found in sourdough is Saccharomyces cerevisiae, which is also used in many other types of bread.
Lactic Acid Bacteria: The Flavor Givers
Lactic acid bacteria are another type of tiny helper in sourdough. These bacteria also eat sugars from the flour. But instead of making gas, they produce different acids, like lactic acid and acetic acid. These acids give sourdough bread its special tangy taste. They also help to keep the bread fresh for longer! A well-known type of bacteria in sourdough is Lactobacillus sanfranciscensis.
How Sourdough Works
The yeasts and bacteria in sourdough work together in a special partnership, called a symbiosis.
- The yeasts make the bread rise.
- The bacteria create the unique tangy flavor.
This team effort is what makes sourdough bread so different and delicious compared to bread made with regular baker's yeast.
See also
