Acid-Driven Proteolysis and Gluten Weakening
Falling pH activates flour's endogenous aspartic proteinases and increases gluten solubility, so an over-ripe or over-acidified starter degrades the protein network it is meant to inflate. Mild acidification tightens gluten and improves gas retention; prolonged acidification collapses it into a sticky, tearing dough.
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Falling pH activates flour's endogenous aspartic proteinases and increases gluten solubility, so an over-ripe or over-acidified starter degrades the protein network it is meant to inflate. Mild acidification tightens gluten and improves gas retention; prolonged acidification collapses it into a sticky, tearing dough.
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