What is the desired outcome for the Leavening Starter regarding bread structure and taste according to the feature table?
Answer
To produce carbon dioxide and lactic acid for rise and flavor.
The leavening starter has a functional, chemical purpose tied directly to the finished bread product. The wild yeasts and bacteria within the culture work together to produce specific compounds. The production of gas, primarily carbon dioxide, is essential because it inflates the dough, causing the bread to rise. Simultaneously, the bacteria produce acids, such as lactic acid, which contribute the distinct sour or tangy flavor characteristic of sourdough. These outcomes—rise and flavor development—are the desired results of maintaining the culture.
Related Questions
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