> At 07:11 PM 8/3/2004, amateur wrote:
> http://en.wikipedia.org/wiki/Sourdough

> Seems quite accurate. A bit sparse maybe ...

If it would be only that - quite inaccurate with rye - gluing agents are
pentosans which are sugars and not starches. Main reason for lowering pH
with rye is suppressing alpha-amylase enzyme activity which liquifies
starch and makes the bread flow away.

Also that yeast as leavening agent is useless with rye is incorrect - works
fine, just does not sour it and tastes flat, see the

http://samartha.net/SD/tests/baking/

There is mo

"Sourdough bread has a very distinctive taste, due mainly to the lactic
acid produced by the lactobacilli."

Mainly from acidity? This is probably a procedure and taste preference. How
about sugars, alcohols and other fermentation products - amino acids, enzymes?

On the above referenced test, the bread make with yeast and lactic acid was
totally bland and not worth eating, so acid and yeast alone don't do the
trick either.

The assumption that lactic acid is the determining factor is incorrect as
well. A large determining factor for taste in the literature appears to be
the acetic acid in the right proportion.

"The yeast and bacteria in the culture will cause a wheat based dough ...
to leaven or rise."

1/2 the truth - rye based doughs rise very well.

"In a typical wheat flour dough the rise is approximately 50% due to the
yeast and 50% due to the lactobacteria."

True in cases where LB's involved are heterofermentative - either obligat
or facultative and in the right environment. To make a general statement
like this is incorrect.

Samartha