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Posted to rec.food.cooking
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Beat this Breakfast!?
Dimitri said...
>
> "Andy" > wrote in message
> ...
>
>> Dimitri,
>>
>> I saw a food program about the family holding the century old starter
>> of SF
>> sourdough. The one thing that hit home was when the owner said "I could
>> give starter to you to take home to New York and you could make
>> sourdough bread but it would never taste the same. We have a lock on
>> the perfect humidity." Or something like that. I remember nodding in
>> agreement at the TV, as if hypnotized. <G>
>>
>> Best,
>>
>> Andy
>
>
> I'm not sure that's 100% true. For years we've known the baceris is
> Lactobacillus sanfranciscensis
>
> See below:
>
> Boudine bakery has over the years opened sattelite stores from San Diego
> To Disneyland and the product is the same all over from a taste to a
> texture standpoint. Without question the humidity of the air effects the
> weight of the flour and the spraying of the loaf with steam will yield a
> crisp crust as the oilting will leave a soft crust. Humidity can be
> controlled.
>
>
> Dimitri
>
>
>
>
> Lactobacillus sanfranciscensis
> From Wikipedia, the free encyclopedia
> Lactobacillus sanfranciscensis
>
> Scientific classification
>
> Binomial name
> Lactobacillus sanfranciscensis
> (ex Kline & Sugihara 1971)
> Weiss & Schillinger 1984
>
> Lactobacillus sanfranciscensis (formerly L. sanfrancisco) is a species
> of lactic acid bacteria that helps give San Francisco sourdough bread
> its characteristic taste.[1]
> Sourdough starters are leavened by a mixture of yeast and lactobacilli
> in a ratio of about 1:100. The yeast is most commonly Candida milleri.
> This yeast cannot metabolize the maltose found in the dough, while the
> Lactobacillus needs maltose.[2] They therefore act without conflict for
> substrate, with the Lactobacillus utilizing maltose and the yeast
> utilizing the other sugars, including the glucose produced by the
> Lactobacillus. The lactobacilli produces an antibiotic cycloheximide
> which kills many organisms (but not the Candida), and the Candida
> tolerates the acetic acid produced by the lactobacilli.
>
> For commercial use, specific strains of the L. sanfranciscensis are
> grown on defined media, freeze-dried, and shipped to bakeries worldwide.
Is this gonna be on the test?
Andy
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