The Science of Sourdough

[@magnustorque5528]

Amazing panel comprised of what are truly industry experts. The take away for me from watching this segment is that it's definitely confirmed that while you can establish consistent results if you maintain a specific micro biota (starter), and use consistent methods and temperature constants, the potential for extreme variation of results and organisms is limitless. If you create a starter and something happens to it. The chances of recreating that exact same starter are about zilch. I know that because I have experienced it. The big thing here is understanding the bio chemistry a little and also spending the time to fail,, fail,, and fail again as you begin to actually make bread with your starter. That is much more than just the starter, it's fermentation times, hydration, gluten development, handling of the dough, and developing a sense of how all of those things often require adjustment once you get them dialed in.

[@renmic4287]

can I add some more discard to previous discard?

[@TheSchellin]

Great. Thank you so much Erin: you are able to formulate my world of thought about sourdough.

[@briseboy]

Oikos, or Ekos, in Greek means house or home. I was surprised to find recently that a house containing women does have those lactobacilli species as a late successional community. While men have more acid skin, women can create more yogurt, and different sourdough at home. There's more, but this device cannot open Luongo et al. "Microbial analysis of airborne dust . . ."

[@marypenza7446]

What happens to gluten's molecular structure after sourdough fermentation?

[@kevinu.k.7042]

Unbelievable some of the interviewees contradict themselves on sourdough and temperature. See other videos. This does not have a good focus on home baking and how to utilise the information. I start a new starter with whole rye flour or a mixture of whole rye and wholemeal wheat flour. Yes the additional nutrients compared to white flour leads to more rapid development. Additionally most of the wild yeasts are on the bran and so white flours are generally lower in the yeasts we want to culture. Rye flour is high in amylase enzymes which produce the maltose sugar yeast prefers. On this I note that traditional French starter instructions involve adding apple for the amylase content. I use a temperature controlled environment of about 28C which is favourable to the yeasts. Here's the thing. My starter is strong enough to use after 48 hours. I have none of these dead spot and waiting. I also don't do discards, that is throwing out a portion of the yeast population I am trying to build up. I can get away with no discards because the acidity does not fall hampering the yeast activity. So I do wonder to what degree the conditions set up in these experiments are generating the results they obtain.

[@katiez5660]

I worked with fish. If you take hot tap water and then cool 98% of the chlorine is driven out.