where Lactobacillus sanfranciscensis get Maltose from in white flour ?
There is only about one question about San Francisco sourdough that I don't get...
Could somebody please explain to me exactly where and how does Lactobacillus sanfranciscensis get Maltose in white flour from, if there is No Maltose in white flour and there are no enzymes in white flour to produce maltose...(enzymes only activate by sprouting grains, which they call malt then)
But white flour does not have enough active amylase enzymes to digest starch into maltose to provide enough food for Lactobacillus sanfranciscensis...
So how and where does maltose come from ?
1) Does Lactobacillus sanfranciscensis produce enzymes that digest/break Starch into Maltose ?
2) Or does Candida humilis(the 1 yeast that is in symbiotic relationship with the bacteria) somehow digest/break Starch and turn it into Maltose Lactobacillus sanfranciscensis's food ? (Because this yeast only eats glucose, as far as I know, - or does this yeast eat other sugars too ?)
Does this yeast have enzymes to digest raw starch and turn into Maltose ?
Is there anyone here who can explain to me this ? (Which enzymes exactly produced by who that act on starch ?)
*(And if there were enough amylase enzymes in white flour, then it would turn into a sweet maltose liquid, if held at 55-57C for a few hours, but it does not...) Fresh homemade malt powder, from sprouted grains, does though(because of activated enzymes)