GRIT January/February 2018 Photo Submission

by Janet Horton

010711-04-SourdoughStarter
010711-04-SourdoughStarter
Crockery jar of sourdough starter used as the basis of making sourdough bread. The starter will become frothy as the yeast population grows. The froth is caused by the carbon dioxide that the yeast is generating. The starter will also have a bacteria, lactobacilli, in it. This lends to the slightly acidic flavor of the bread by creating lactic acid! The alcohol that the yeast creates and the lactic acid together are the source of sourdough bread's unique flavor!

Janet Horton