sourdough   1756

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3 days ago by aliksd
BBC - Future - The strange science inside your sourdough
There were more than 350 strains of microorganisms across the starters, and most of the starters had yeasts from the Saccharomyces genus, the same group that common baker’s yeast belongs to. But one was dominated by completely different yeasts, from the genuses Naumovozyma and Kazachstania. Another recent project from the research group – called the Global Sourdough Project, which aims to look at the effects of geography on the make-up of different starters – found these yeasts to be a distinctive feature of Australian starters, says Madden.

Second, when the researchers swabbed the bakers’ clean, washed hands and cultured the resulting microbes, they found that the bakers’ hand microbiomes were a bit different to other people’s. They looked more like the sourdough starters’ microbial makeup, suggesting that perhaps the constant dunking of their hands in acidic bread dough had influenced the survival of the fittest on bakers’ hands and produced a different set of tiny inhabitants. (Make no mistake – your body and your food are playing grounds for natural selection, just like the larger-scale habitats we’re more used to thinking of.)
sourdough  fermentation  bread  food  health  foodproduction  yeast 
16 days ago by dominomaster
The illusive high hydration oven spring | The Fresh Loaf
Take 10g of starter out of the fridge.  Don't throw any away -- if, as you say, your starter is healthy it can survive in the fridge without being touched for weeks, even months.  Add 10g of water and 10g of your flour mix. Stir until well mixed and leave at room temp for 12 hours.  (These seem like ridiculously small quantities to be working with, but trust me - it works.)
You now have 30g of levain.  Add 15g of water and 15g of flour.  This doubles the mass.  Mix well and wait another 12 hours.
You now have 60g of levain.  Add 30g of water and 30g of flour, again doubling the mass.  This gives you 120g of levain, which is pretty close to the 125g you've been working with.
By doing this, you're not really "training" your yeast, you're actually selecting for the ones that have the capability to do their job in 12 hours and they out-compete the ones that take 24 hours.  At this point, take out 10 grams of the levain you have, toss the rest, and start all over with shorter times, say 6 or 8 hours, between builds.  Then ultimately my preference is to have a batch that peaks at around 4 hours, so it would take one more cycle with even shorter times.  You can then take the whole 120g and put it in the fridge as your reserve starter and toss the old one.
You have now selected for faster yeast that should serve you well, and this is really the only time you need waste any of your starter between feedings.  Mini Oven gives an excellent explanation of this concept in this post: How to increase STRENGTH of starter.  It actually works a little faster when you're working with a brand new culture because of the variety of individuals to select from, but I was able to do it over a couple weeks with my starter that I've had for over a decade.
When you're ready to bake, take 10g of starter and build to your required 120g levain - should take about 8 hours from start to finish.  Which brings me to my next thought...
levain  recipe  sourdough  starter  maintenance 
17 days ago by kaiton
Roll with it: Sourdough Dinner Rolls - Scotch & Scones
Just one rise, batter was way soft even with add'l flour, so I scooped in muffin tins and turned out great! Used agave instead of sugar, about half ww flour and fine corn meal instead of potato flour. Used 1/2 c of sourdough starter. Turned out great!
recipes  Baking_&_Desserts  sourdough 
22 days ago by JAlbertsen
Maintaining a smaller sourdough starter - Flourish - King Arthur Flour
Ever wonder if maintaining a smaller sourdough starter might work as a way to create less wasteful discard? We'll show you the way!
sourdough  bread 
6 weeks ago by adx

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