Which wild bacteria is primarily cultivated in a sourdough starter culture for leavening and flavor?
Answer
Lactobacillus
The complex community within a sourdough starter relies on specific microorganisms to function correctly. The text explicitly names *Lactobacillus* as the wild bacteria that works in tandem with wild yeasts. These organisms are crucial because they not only contribute to the necessary gas production for the dough's rise but also generate the distinctive tangy flavor profile characteristic of sourdough bread. *Saccharomyces cerevisiae*, mentioned as a contrast, refers to commercial yeast, which is a single, isolated strain used for speed, not the complex community found in a natural starter.
Related Questions
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