Where Does Sourdough's Signature Flavor Actually Come From?

Sourdough is known for its gorgeous crust, airy yet chewy crumb, and, more famously, its signature tangy taste, which comes from the fermentation of the dough.

The fermentation creates lactic acid bacteria and wild yeast. The lactic acid lends a naturally tangy flavor that's intensified by the long fermentation time — at least overnight.

Acetic acid also adds a sharper, more vinegary note. Meanwhile, the wild yeast develops slower than its commercial counterpart, producing a deeper, more nuanced flavor profile.