The data
Each bake is an experiment. The charts below track the variables that actually determine what comes out of the oven — starting with the microbiology that makes sourdough work.
Chart 01
Microbial activity by temperature
Relative activity of the four key fermentation organisms across the temperature range. Hover for values.
Wild yeastBaker’s yeastLactic LAB (mild)Acetic LAB (sharp)
More charts will be added as bake data accumulates.