Sourdough Starter

Grain · Global

The profile is heavily skewed toward a 7.0 sourness rating, driven by the synthesis of lactic and acetic acids. Aroma dominance resides within the fermented family, specifically vinegar and yogurt markers. Notably, ethyl-acetate contributes a pear-like fruit element, while the umami and sweetness axes remain secondary at a 1.5 intensity level.