The document outlines the 5 step biochemistry process of sourdough fermentation. The first step involves the breakdown of starch into polysaccharides. The second step is glycolysis and the third involves lactic acid bacteria fermenting glucose into lactic acid through homofermentation. The fourth step sees some lactic acid bacteria producing lactic acid along with ethanol, acetic acid, and carbon dioxide through heterofermentation. The final step is yeast fermentation.

1. Biochemistry of sourdough
fermentation process

3. FIRST STEP
Starch break down to
polysaccharide

6. •SECONDARY STAP
Glycolysis

7. Respiration can happened according to Pasteur
effect To yeast
THIRD STAP

10. • Homofermentative LAB ferment glucose with lactic acid as
the primary by-product. Lab include Lactococcus spp that
are used in dairy starter culture applications where the rapid
development of lactic acid and reduced pH is desirable
THE FOURTH STEP

14. STAP FIVE
•Heterofermentative LAB ferment glucose with lactic acid,
ethanol/acetic acid, and carbon dioxide (CO2) as by-products.

18. FINAL FERMENTATION PROCESS
Yeast fermentation