What makes the sour in Sourdough

Sourdough bread is a globally distributed fermented food that is made using a microbial community of yeasts and bacteria. Sourdough relies on a mix of wild yeast and lactic acid bacteria, to leaven the dough. It's richer in nutrients, less likely to spike your blood sugar, contains lower amounts of gluten, and is generally easier to digest than bread made with baker's yeast.

Lactic acid bacteria (LAB) are a group of Gram-positive, non-spore forming, cocci or rods, catalase-negative, and fastidious organisms, with high tolerance for low pH [1,2,3].

Sourdough is made from lactic acid fermentation in a mixture of flour and water. It is commonly used for sourdough bread which has a unique flavor and crumb texture. The acidity of the dough is reduced due to the lactic acid and acetic acid produced during the fermentation.

Lactic acid bacteria produces acid, some probiotic strains of LAB are competitive with other microorganisms that occupy the same niche by producing a range of other antimicrobial compounds. Lactose to lactic acid is the primary compound metabolized. This lowers pH, creating an unfavorable medium for the growth of certain pathogens and spoilage microorganisms.links to read more (https://www.frontiersin.org/articles/10.3389/fbioe.2021.612285/full)

lactic acid is usually safe some people may experience negative effects such as gas and bloating. It can also cause development of harmful compounds in food, like biogenic amines and release of enzymes that break down host tissue.(https://www.healthline.com/nutrition/lactic-acid-in-food#gut-health)(https://www.healthline.com/nutrition/lactic-acid-in-food#)