Sourdough Selfie #1

This is my culture (cultivated bacteria) and I. If you look hard enough, you can see little gas bubbles forming. What are these gas bubbles you say?! Let me tell you.

It all starts with yeast and its role in FERMENTATION. Many of you may have heard this word used in alcohol making. Yes, fermentation is used in that sense to mature some alcoholic beverages as well as bread. However, in this picture you can see another role of fermentation through the process of rising the dough by turning carbohydrates into carbon dioxide.

The next step is to just wait. Nothing else left to do but let the culture incubate (keep at a temperature for bacteria to grow) and wait and see what happens!

Interested about fermentation? Learn more @ http://www.thescienceofbreadmaking.com/yeasts-molds-and-bacteria.html

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