Does sourdough fermentation produce the bacteria that provide health benefits?
Yes, bacteria in sourdough provide health benefits and flavor. They outnumber yeast 100 to 1 and produce lactic and acetic acids, which enhance flavor and shelf life. For a balanced fermentation, use 5% starter in summer (25°C) and 10-20% in winter (20°C) for 8-12 hours.
Answered by Hendrik, The Bread Code
From the book
The other most dominant microbial antagonists in your sourdough are bacteria. In fact, they are so dominant that they outnumber the yeast in your dough 100 to 1. Whereas yeast provides leavening power, bacteria create the distinct flavours for which sourdough has been named. These are due to the acidic byproducts that result from bacterial feeding. As a bonus, these acids can significantly increase the shelf life of sourdough breads [ 13 ].
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