Most bread roos primarily due to the co, produced during alcoholio formentation as yoast
feeds on sugars, sourdough bread is unique in that it also has an initial stage, and requires a
"starter to act as a loavening agent. michaela keops a sourdough starter, refreshing it often to
keep the starter alive and active. she adds a portion of the starter to dough when making
sourdough bread
look at the diagram
cytoplasm
glycolysis
nad
cycles
back
glucose

-260
2 chad
nad
cycles
back
2
nadi
2a
900
2 pyruvic acid
2
nadh
2
na
z nad
200
alcoholic
fermentation
lactic acid
fermentation
2 ethyl alcohol
2 lactic acid
what is the best description of the process that occurs in the starter to give sourdough
bread its famous tangy flavor?
o
a
citric acid is produced in the citric acid cycle as the starter undergoes fermentation
o
b. lactic acid is produced from lactobacilll as the starter undergoes formentation
o
c
. acetic acid is formed from the onzymatic oxidation of othyl alcohol as the starter
undergoes fermentation
o
d
pyruvic acid is produced from the enzymatic reduction of glucose as the starter
undergoes formentation