DIOSNA contributed to this article
No two sourdoughs are the same; its value lies in its diversity. Perfecting different sourdough specialties relies on process accuracy and stability, with optimum kneading and mixing parameters for each type of product.
To optimize sourdough processing, the best place to start is by learning the starter itself. An important characteristic of starter cultures is stability: they must be stable in terms of microbiological quantity (concentration of microorganisms) and quality (representation of the background species). The starter cultures ensure the repeatability of the fermentation and, therefore, the sourdough’s stability – which is determined by the pH and TTA parameters. Stable fermentation parameters such as temperature, time, dough yield and percentage of starter or mother sourdough also contribute to the consistency of the resulting sourdough.
