You should publish that yeast/AAB-LAB graph in poster form. I would buy it, mount it, and display it in my kitchen. And I think a bunch of other bakers would too.
@tyrander1652
3 жыл бұрын
This is very interesting. I recently made starters with cider vinegar added at the start, squeezed clementine juice added, home-made yogurt added, salty juice from home-made sauerkraut, distilled water left outside over night, and distilled water from the jug. All added to non-organic unbleached white flour. Some of them made bread that left an astringent "mouth feel" after eating it, others just made bland bread. So far only the vinegar started one made a great sour "San Fransisco" tasting loaf, but only one time. I have three conclusions from my experiments: 1) Eating a lot of experimental bread makes you fatter, 2) You don't have to start a starter with fancy flour, and 3) Don't name your starter until it proves to be worth saving.
@JoseLausuch
3 жыл бұрын
This was a big insight into the sourdough science. Great contribution to the community. Thank you for these interviews, they bring a lot of value!
@doctortibbsy9709
2 жыл бұрын
As a microbiologist, I love this. I am SO glad you had Elizabeth on your channel to discuss. I have been waiting for a manuscript like hers to come out for a long time.
@roychastain2958
3 жыл бұрын
This was a very amazing and interesting interview. I was impressed that she worked hard to show us some of her slides. She seems extremely competent and thank you for bringing this to us!
@sharonn9991
3 жыл бұрын
This is amazing! I need to go to bed now but I cant wait to get into it tomorrow! Thank you for this amazing interview!
@ExtravagantFragrances
9 ай бұрын
I've just been experimenting using all purpose bleached flour to feed my starter and using the "overnight, starve your starter, no kneed" Ben Starr method. So far I'm getting an even crumb and sour loaf with decent oven spring. BTW. I'm not feeding my starter before using it and lately have been experimenting not refrigerating my starter for the past week. No signs of mold but i definitely have more sour loaf if that's what you're into. I forgot yo mention i am squeezing in a tad bit bit of honey in my starter as I'm making my dough.
@barrychambers4047
3 жыл бұрын
I've been trying to keep my starter happy by feeding it a little bit of different grains. It's mostly, half and half A.P. flour, with fresh ground W.W. flour, and about 5% rye thrown in. Last week I gave it a dose of about 3% ground chickpeas. Karl De Smedt recommends this. This week it gets a small dose of toasted ground buckwheat, about 3%. I'm thinking, it does help keep it interested about life! Not to mention, very good nutrition, too. I make 2 starters, one with 100% hydration, and the other with 60% hydration. I'm often mixing them both into the leaven build. My starter is about 23 years old now. It's name is Bubbles. We live at about 4,500',(or about 1,370 meters). I don't know for sure, but I feel things are a little more bubblier up here. What other foods do people here add to their starters? Any good results?
@sergiui
Жыл бұрын
What an underrated comment. I just started with yeast. It's amazing!
@dien2no423
3 жыл бұрын
Thank you for hosting this Hendrik, and thanks to Elizabeth Landis for her generous participation. This was excellent! The down side is that I want more information, such as answers to the questions you raised Hendrik :)
@lbamusic
3 жыл бұрын
Absolutely mind-blowing and super interesting, even for an amateur like me! Who would have thunk baking could be so tasty, educational and interesting - all at the same time !!
@gorankrajnovic
3 жыл бұрын
This was super interesting and thanks for answering my question!
@the_bread_code
3 жыл бұрын
Any time!
@tugrultekbulut
3 жыл бұрын
Wow. Wonderful content for a curious mind. Your questions are great too. Thanks.
@the_bread_code
3 жыл бұрын
My pleasure!
@SkitchScharff
3 жыл бұрын
Thanks for this very interesting insight. Thanks Elizabeth and Hendrik !
@hansenmarc
5 ай бұрын
I love, love, love learning about the science behind sourdough. Thank you so much for sharing this interview. Would you please add it to your interviews playlist?
@hansenmarc
6 ай бұрын
17:02 dough rise rate as a function of yeast and bacteria types 23:31 “rainbow of sourdough”: LAB and AAB versus yeast strains
@antoniodean9171
3 жыл бұрын
Man I would love to have my starter analyzed🇧🇸
@catharinepizzarello4784
3 жыл бұрын
I tried making one from grapes. It has a wonderful grapey fragrance. I’m baking with it tonight 😋
@SteveBuffel
3 жыл бұрын
I love these interviews, there's such a wealth of information in them!!! Fascinating stuff. Thanks to both of you :)
@jimmybiangco7272
3 жыл бұрын
Every bread baker should watch this. They will realize all of the science that is involved in bread making. This is a wealth of information and a definite eye opener. This can possibly set a baker on the correct path on their journey! (not to mention a few myth busters that were very helpful). Thanks a million!
@nope6493
3 жыл бұрын
Each one of these talks excites me more and more about sourdough
@Gokukakarot-onYoutube
3 жыл бұрын
Utterly Briliant video! Thanks Hendrik for hosting this great interview. I'm very impressed by the work and the science and research by Elizabeth. There is so much more to be discovered and it is very interesting to do further reseach on.
@joetookmyvideo
3 жыл бұрын
Thanks for the interview, it was very informative. I test water by using dry yeast and sugar, and i base it on bottled water. I have seen huge differences , i use bottled water for everything . Tap water varies alot from one place to another, even well water does.
@suehorvath6053
Жыл бұрын
So very interesting. The interview felt like only 10 minutes to me, also. I had to take a break part way through the video & couldn't wait to continue viewing the rest of the interview.
@barberton3695
2 жыл бұрын
Very interesting. I made a raisin vinegar that grew a very nice flavoured yeast on its surface. I sieved it off and added it to a sourdough starter. It had a beautiful yeasty flavour, not the vinegar flavour you'd expect.
@milawong4718
10 ай бұрын
Thank you. I needed to understand what I am doing. Great interview
@dishmurphy5754
3 жыл бұрын
Can you use sprouted flour in sour dough starters and if yes, does it change the microbes or growth of microbes?
@TheChefLady4JC
3 жыл бұрын
@Karol D yes please!!
@angereddolphin
3 жыл бұрын
Thank you for sharing this insightful interview! Elizabeth's work is fascinating!
@IamSpiders
3 жыл бұрын
One thing I found interesting was that most sourdoughs seem to be dominated by 'baker's yeast' strain. I wonder if that is due to air contamination from baker's yeast packets or were they naturally found on the wheat? I also hear some people put baker's yeast into their starter although that seems to defeat the purpose of a sourdough starter for me
@kenweb27
3 жыл бұрын
Thank you! 💛
@catharinepizzarello4784
3 жыл бұрын
Fascinating! I am in heaven, getting my sourdough geek on!
@C00ltronix
3 жыл бұрын
For my first ever starter i tried 2 years ago i used white bread flour. It developed after a few days a strong, and i mean bio-weapon strong, vomit smell. Anybody had that experience? Second try was with whole-wheat and went good right away. Later i switched to rye, and that is what i still use today.
@AR-ln7ip
6 ай бұрын
My sourdough starter smells like ripe banana or banana bread! Awesome to find out why!
@omarv3960
3 жыл бұрын
This is so awesome thank you !!!
@supersosiska
3 жыл бұрын
What I found odd is the temperature has no effect on the microbe culture. Wasn't it established on the channel that the hotter you get the more acid-producing microbes you'll get? And as a result less yeast.
@the_bread_code
3 жыл бұрын
I'd say it's mostly the amount of water that you have in your starter. That helps to influence the balance.
@cms9193
3 жыл бұрын
Hallo Hendrik, vielen Dank! Super interessant! - lies doch mal was zum Thema "dreistufige Sauerteigführung". Ich glaube, dass die drei Stufen mit unterschiedlichen Temperaturen genau dazu dienen, jeweils gezielt Hefen, AAB und LAB zu züchten. Das ist wohl besonders relevant bei Roggen, insbesondere wenn man den Geschmack und besonders Essigsäure steuern will.
@cms9193
3 жыл бұрын
"A 5 year project". Interesting. So they even started before the covid sourdough hype!
@plouteo6612
3 жыл бұрын
which is the average time to get a PhD.
@nickyroberts5934
2 жыл бұрын
This was really interesting. Thank you both
@lindalambert6554
3 жыл бұрын
Thank you for this wonderful and interesting information. I would like to ask Elizabeth, to see any individual yeast or bacterial activity, what lens augmentation would I need to use to see this under a microscope?
@thelackofoxygen
Жыл бұрын
I searched the transcript but didn't find information with regard to what happens to gluten through the process. We have a local bakery that tests their bread. Their results show that gluten is drastically reduced to 7 ppm instead of the 20 ppm required to be considered gluten-free. I would like an explanation of the process.
@Peaces2707
3 жыл бұрын
Congrats for this interview . Very interesting
@babsoneverything3060
Жыл бұрын
I wonder if one can 'inoculate' your initial starter with some yogurt or other lacto fermented product to give it an initial boost.
@TPELaoY
3 жыл бұрын
Gluten Abend............ Hahaha that was hilarious!!!
@TheChefLady4JC
3 жыл бұрын
My inner science foodie is geeking out!!🤪
@jpaxonreyes
3 жыл бұрын
5:52 - I had a banana-smelling starter for awhile but it changed. I have a suspicion that it changed when I forgot to feed my starter for almost 3 days and then it went all vinegary after that.
@birdwatcher1015
6 ай бұрын
I accidentally tripled the salt in my SD (don't ask), and the bread was flat as a frisbee, and not surprisingly, very dense!
@andrea3v
3 жыл бұрын
I wonder if they controlled for inoculation cell count when testing "rising power" of the sourdough starters? I suspect you end up having large variability if you don't control for it over a time of 36hrs...
@inawillis796
3 жыл бұрын
Thank you that was absolutely fascinating, I did have a sour dough starter going for years, then I had a spell in hospital and it was thrown away. I am going to start another, I know so much more now. One thing I wondered was how often do you wash out the container the sour dough starter is in, it does get crusty around the top of the mixture, or am I missing something there!
@eugenecbell
3 жыл бұрын
Great work you have done here. What will your next Sourdough experiments be? Where did you get your grant, if asking is not uncouth?
@stinker1822
3 жыл бұрын
Less go Liz!
@m005kennedy
3 жыл бұрын
I would think that this paper would have commercial applications because of how popular sourdough have become.
@andrea3v
3 жыл бұрын
Oh. Awesome content 👍
@pietr0xx
3 жыл бұрын
Great content Henrik
@angelikaradominska5512
3 жыл бұрын
Sorry that I am late, but busy day in work
@em1860
3 жыл бұрын
Glad you could make it.
@dandan1364
3 жыл бұрын
How much do we know about the relative growth rates of yeast and bacteria? Population ratio when stable at different temperatures?
@the_bread_code
3 жыл бұрын
Great question. At the start the yeast is very active, but the more sour it gets, the more the bacteria is active.
@RocRizzo
3 жыл бұрын
The Hudson River Valley is heaven on Earth!
@markrorison6229
3 жыл бұрын
Hi there @breadcodd - Where do I find what you do with the bit you cut off the dough to see when it doubles. You often say don’t throw it away but make something really good out of it !???
@TheJamesOutlaw
3 жыл бұрын
I once heard him say that he keeps them and makes something out of it. But I can’t recall if he went into detail about this or not. I tend to just take it out the small jar and attach it back onto the main dough again before my final shaping will no ill effects that I’ve noticed lol
@bitteoszillierensie
3 жыл бұрын
The video you're looking for is on his channel and is called "150 Hour Sourdough Bread".
@tadaswebster6538
3 жыл бұрын
Why does my sourdough bread's crust becomes soft when it cools down after baking?
@Patchworkdaddy007
3 жыл бұрын
you probably have a lot of liquid in , which is not a bad thing. If you want more crust, you should try baking hotter and longer.
@C00ltronix
3 жыл бұрын
Maybe humidity? You steam while you bake? If so make sure the steam is left out after its done its job. Or are you in a humid place, like Thailand or so, then the trick is to eat the bread within 20 Minutes. No other way.
@tadaswebster6538
3 жыл бұрын
@@Patchworkdaddy007 I'll try. Thank you
@tadaswebster6538
3 жыл бұрын
@@C00ltronix I will try. Thank you
@uweschroeder
3 жыл бұрын
Smart and beautiful - my kinda girl. Plus she like sourdough - big bonus....
@pkh2833
3 жыл бұрын
Hello good morning. Must be night over there. How amazing 500?
@Patchworkdaddy007
3 жыл бұрын
Very complicated .. once you feed the starter you also change the bacterial composition. Even if you feed him in a different environment it will have an effect. Sometimes more sometimes less.
@Joe-pl5fc
3 жыл бұрын
I age my water in a 5 gallon glass carboy for a week before I use it
@eugenecbell
3 жыл бұрын
I use 40g of distilled water when feeding Seymour, my starter.
@Joe-pl5fc
3 жыл бұрын
@@eugenecbell "I'd love to 'seymour' of that starter"
@C00ltronix
3 жыл бұрын
Luckily research points to that water make no difference and we can use straight tap water. Actually I use RO water, good to know I don't have to.
@Joe-pl5fc
3 жыл бұрын
@@C00ltronix well yeah the chlorine and other harmful stuff in the water probably evaporates or gets used well before you even bake it, if not then maybe the oven at farenheit 451 does it. I just like to have non-chlorine water on hand for all the other stuff I do, why not use it for the bread too!
@eugenecbell
3 жыл бұрын
What is your starter’s name?
@C00ltronix
3 жыл бұрын
Starter.
@eugenecbell
3 жыл бұрын
@@C00ltronix that’s classic.
@voidremoved
3 жыл бұрын
Joe Biden: 27:08
@hsiaofonglinkane
Жыл бұрын
when you bake the bread does kill the good bacterial by heat
@pkontopoulos
3 жыл бұрын
Excellent work. But can you summarise to a 10 min video. This is too long even for German people. Keep up the good work. Excellent
@C00ltronix
3 жыл бұрын
Let me summarize the key points: Location does not matter, water does not matter.
@godfish67
Жыл бұрын
I don't think she was the best to ask questions home bakers want to know, 5 Years of study and she can't answer basic questions? 140f yeast dies! I learned 2 things from this hour, San Francisco Sourdough isn't special, and she need more grant money.
@voidremoved
3 жыл бұрын
shouldn't people send in a bag of the flour they use? Instead of using random flour and sterilizing it? Also she was talking about lactic acid vs... the other kind.... But she did not mention temperature. A web page showed me a chart, and claimed that high temperatures make more lactic acid and low temperatures make... the other kind... while mid temperature makes yeast... 80-90 F makes yeast, and results in a mild or bland flavor... the further you ferment from this temperature means more flavor. high temp is base flavor and low temp is tang flavor... I was on the edge of my seat hoping to get a scientists phone number wait no, i mean opinion... I was hoping she would express an opinion or scientific fact about this high vs low lactic vs the other kind, base vs tang...
@the_bread_code
3 жыл бұрын
😂 next time we need to talk about chlorophyl fermentation for the 420s.
@C00ltronix
3 жыл бұрын
Thesis is called "...diversity ... of sourdough...". So sourdough is the subject. Looking at flours could be the subject of a different thesis. Also very a very interesting one I believe. Since she looked at sourdough from various sources, what I learned, location does not matter (I never believe in bacteria from the air anyway), and water does not matter (great to know I can continue using RO water)
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