Sourdough flavor develops through long fermentation. Wild yeast and lactobacilli break down complex starches into sugars, then into lactic and acetic acids — the source of that characteristic tang. Cold retarding (overnight in fridge) lets these reactions deepen without over-proofing. The longer the bulk ferment, the more complex the final loaf. This is why same recipe baked in 4 hours versus 24 hours tastes completely different. Patience is the secret ingredient.
— Curated by EatNTreat Baking Studio