What’s Really Happening Inside Your Sourdough?

Sourdough Science

Your sourdough starter is alive—home to billions of microorganisms working together in a delicate balance. Some produce lactic acid, others acetic acid, and together they shape the flavor, texture, and behavior of your dough.

But why does your sourdough change over time?Why does it sometimes smell fruity, other times sharp or vinegary?

This video dives into the microbial magic behind sourdough fermentation. Learn how temperature, flour, feeding schedules, and even your local environment influence the unique ecosystem in your jar.

🎥 Watch to uncover the science behind sourdough