When this gas becomes trapped in the dough’s airtight gluten matrix, the dough begins to rise, resulting in a final loaf of bread with a light and airy texture.
Generally speaking, bacteria are primarily responsible for producing organic acids (lactic acid and acetic acid) that contribute to sourdough bread’s flavor, texture, and storage qualities. The wild yeasts produce carbon dioxide gas and ethanol during fermentation. When this gas becomes trapped in the dough’s airtight gluten matrix, the dough begins to rise, resulting in a final loaf of bread with a light and airy texture.