https://ideas.ted.com/inside-the-fascinating-and-delicious-science-of-sourdough-bread/
Examines the different bacteria in sourdough bread from all over the world.
Divine Angel said:
https://ideas.ted.com/inside-the-fascinating-and-delicious-science-of-sourdough-bread/Examines the different bacteria in sourdough bread from all over the world.
Useful. Thanks.
Lots of stuff there to think about. I don’t think I am surprised that there were so many different species found.
Divine Angel said:
https://ideas.ted.com/inside-the-fascinating-and-delicious-science-of-sourdough-bread/Examines the different bacteria in sourdough bread from all over the world.
The first sourdough I had was absolutely delicious. But those I’ve had since weren’t. Now I know why.
> Nearly all traditional leavened bread tastes at least a little bit sour, and this sourness is often due to the same bacteria found in yogurt, species of Lactobacillus. But more than 60 different lactic acid-producing bacterial species and a half dozen species of yeasts have been found in one or another starter from different bakeries in different places.
> Most starters had names. People talked about them like they were pets. … after the bakers had spent a night drinking Belgian beer.
:-)
> Bakers’ hands were totally different from any hands we’d ever seen, nearly all of the fungi on their hands were yeasts that can be found in sourdough starters. The hands of the bakers were contributing bacteria and fungi (and, we presume, bacterial and fungal “hand flavor”) to the starter. Ditto the flour. Not the water.
> When breads were baked using the starters, with identical ingredients except for the microbes, each bread had a unique “microbe flavor,” influenced by chance. The action of making bread is a kind of restoration of certain kinds of biodiversity into our food.
Conclusion. If you find a sourdough you like, stick to the same baker.
mollwollfumble said:
Divine Angel said:
https://ideas.ted.com/inside-the-fascinating-and-delicious-science-of-sourdough-bread/Examines the different bacteria in sourdough bread from all over the world.
The first sourdough I had was absolutely delicious. But those I’ve had since weren’t. Now I know why.
> Nearly all traditional leavened bread tastes at least a little bit sour, and this sourness is often due to the same bacteria found in yogurt, species of Lactobacillus. But more than 60 different lactic acid-producing bacterial species and a half dozen species of yeasts have been found in one or another starter from different bakeries in different places.
> Most starters had names. People talked about them like they were pets. … after the bakers had spent a night drinking Belgian beer.
:-)
> Bakers’ hands were totally different from any hands we’d ever seen, nearly all of the fungi on their hands were yeasts that can be found in sourdough starters. The hands of the bakers were contributing bacteria and fungi (and, we presume, bacterial and fungal “hand flavor”) to the starter. Ditto the flour. Not the water.
> When breads were baked using the starters, with identical ingredients except for the microbes, each bread had a unique “microbe flavor,” influenced by chance. The action of making bread is a kind of restoration of certain kinds of biodiversity into our food.
Conclusion. If you find a sourdough you like, stick to the same baker.
Isn’t tat the way the article reads?
Hallo me not yet dead