Sounds like you could make a few contributions to the wiki. That's the
point of it, after all.

Samartha wrote:
>
>
> > 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
>