Impact of sourdough on the texture of bread.

By E. Arendt, L. Ryan, F. Dal Bello. Food microbiology, 2007

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Overview of Sourdough Technology: from Production to Marketing (2018, background): “Both in yeast fermented bread and bread made by sourdough, the composition of the flour directly influences the sensory and nutritional characteristics of final products (Arendt et al. 2007).”
Bacterial diversity and functionalities in food fermentations (2012, background): “The pH drop associated with acid production causes an increase in the activity of flour proteases and amylases, leading to reduced staling and increased quality of the bread [20].”