FoodBanter.com - View Single Post - Recent Symposium on sourdough fermentation

(Ripmarge) wrote in message >...
> Been away for a while, but wanted to thank you for the reply. Probably a
> little too technical for me, but interesting anyway. I'm just a home baker of
> sourdough, the only kind we eat.

I am sorry to hear that I scared you about it<g>.
I really do not find that paper really much technical as there are
not any mathematical or chemical equations involved.
Just plain english language description of the recent developments.
But as you said you are only a home baker, well indeed you have no
need for such discussion.It may even make you confused.But I just
brought that paper up here as I am hoping that it might arouse some
interest to the long time sourdough devotees here who are already
very familiar with technical sourdough terminology.
The complete detail of this particular symposium is suited for the
food scientist,cereal chemists, bakery technologists, technically
educated bakers who has a keen interest in scientific side of
sourdough.
But always keep this in mind:
Plain and true Sourdough is very simple: just flour, starter, salt and
water and that's it. Its does not need an advanced knowldedge to be
succesful in this craft.
Our ancestors did not even go to school and were very good bakers!
Roy