Sourdough Starter 90 Degrees: A Culinary Key to Flavorful Breads
Sourdough starter at 90 degrees Fahrenheit is a fermented mixture of flour and water, often with the addition of a small amount of sugar, that serves as a leavening agent in bread-making. This starter culture is inoculated with wild yeast and bacteria, which consume the sugars and produce lactic acid and carbon dioxide. The resulting tangy and slightly sour flavor profile adds complexity and depth to baked goods.