The carbohydrates and minerals in flour are used by the sourdough’s microorganisms to ferment and raise the bread’s volume, while organic molecules provide the flavors.
Natural leavening provided by sourdough improves the flavor and nutritional content of baked bread products. In this way, it meets the needs of consumers who want breads that are tasty, healthful, and prepared with natural ingredients. Due to the fact that various sourdough varieties highlight various aspects of the final product, sourdough also allows bakers to modify their breads.