Thread: Who bakes bread?

Biscuits are tough to make, something about the science of keeping the fats in the batter cold (the butter) and minimizing gluten formation.

Last night, made a 100% whole wheat sourdough loaf in a 5x9 pan.

A GTO, nice bread truck.
.
Thanks for the tips gents. My starter growth slowed right down on day 3 and 4. Still bubbling and souring.
But slowly, with no where the activity of that first rise.
Adding the water first and mixing, good tip, as well as the cleaning right away.
Think I’ll go between 2 mason jars and rotate them for cleaning and pouring off excess.
Mine weigh about 400 grams with the lid so makes for an easy tare weight

I came across a website which may be of interest to sourdough bakers.
There are lots of "Tips" and a host of exotic starters for sale, as well.

www.sourdo.com

Or maybe everyone else already knows about this one.

That's so cool! Thank you for sharing that! I would love to try some other starters, but I'm well aware I don't have the discipline to care for multiple starters...

I got my starter split and fed. I haven't decided what I'm gunna make tomorrow, I might try the 100% whole wheat again as I accidentally bought whole wheat last trip to the store and running low on APF.

Oh the enablers on this site!


Neat story on that site. Cultures from back in time and across continents.
Nabbed a few from Personal ethnic points of interest. Will start with the Italian, cause the kit comes with 2 cultures, so I can learn on the one, and keep the other for later, or a gift!
Movember is but a few scad months away again!
May the dough rise slower than the economic recovery gents!

Starters from another era or culture
If have a starter and feed it King Arthur flour and then buy an Italian starter and feed it King Arthur flour won't the two starters become the same over time?

Well that’s the argument about starters, clones in the plant world, etc. Are they twins or identical replicas?

Are we more than that which we eat?
I believe that the genetics carry forward if the life form is maintained.
At the least, with three different starters i should be able to detect if the different profiles diminish over time or are even perceptibly different at all.
Will make for a good narrative over breakfast if nothing else.

Originally Posted by MikeB52

Well that’s the argument about starters, clones in the plant world, etc. Are they twins or identical replicas?

Are we more than that which we eat?
I believe that the genetics carry forward if the life form is maintained.
At the least, with three different starters i should be able to detect if the different profiles diminish over time or are even perceptibly different at all.
Will make for a good narrative over breakfast if nothing else.

I haven't looked into this, but perhaps it's possible to use varieties of flour which are (or were) "native" to the regional
starter you're using.

Originally Posted by boz

Starters from another era or culture
If have a starter and feed it King Arthur flour and then buy an Italian starter and feed it King Arthur flour won't the two starters become the same over time?

Answering my own question. "There is a well-known myth that moving a culture from one location to another will result in its becoming contaminated by the local organisms. That is absolute nonsense without an iota of evidence."

Wood, Ed (2011-11-01T23:58:59). Classic Sourdoughs, Revised . Potter/Ten Speed/Harmony/Rodale. Kindle Edition.

Killer yeasts are ubiquitous in the environment: They have been found in diverse habitats ranging from ocean sediment to decaying cacti to insect bodies and on all continents including Antarctica. However, environmental killer yeasts are poorly studied compared with laboratory and domesticated killer yeasts. Killer yeasts secrete so‐called killer toxins that inhibit nearby sensitive yeasts, and the toxins are frequently assumed to be tools for interference competition in diverse yeast communities. The diversity and ubiquity of killer yeasts imply that interference competition is crucial for shaping yeast communities. Additionally, these toxins may have ecological functions beyond use in interference competition. This review introduces readers to killer yeasts in environmental systems, with a focus on what is and is not known about their ecology and evolution. It also explores how results from experimental killer systems in laboratories can be extended to understand how competitive strategies shape yeast communities in nature. Overall, killer yeasts are likely to occur everywhere yeasts are found, and the killer phenotype has the potential to radically shape yeast diversity in nature.

The ecology of killer yeasts: Interference competition in natural habitats
Primrose J. Boynton