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Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
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Hello Sourdough people....
Lately I read the January –February issueof Cereal Foods World Vol 49 (1) (2004)of the American Association of Cereal Chemist journal which had an article about the recent symposium in sourdough held in Europe. It was titled" Sourdough Fermentation: From Fundamentals to Applications by Michael Ganzle and Luc de Vuyst. Among the topics mentioned were the Taxonomy Biodiversity and Genetics of Sourdough lactic acid bacteria. They also classified fermented bread dough into four types: Type O which is made of baker's yeast and can include also strains of lactobacilli present in such yeast culture. Type 1 dough belong to the traditional sourdough ( cultured by continuous propagation at normal temperature)which contains primarily lactobacillus san Francisco. Type 2 dough used in industrial sourdough baking that consist of thermophilic, and acid tolerant lactobacilli called as L. fermentii and L. pontis. Type 3 dough which uses dried sourdough and starter cultures This confirms that sourdough is not all about san francisco....but a rather wide lot of organisms that are claimed by that paper and new speices are continously being discovered. There was also a brief discussion of the fermentation technology and Application ; its all about industrialized application of sourdough culture.The baking industry has adopted certain strains with specific metabolic properties( that is hightly suitable to automated production in industrial baking) which are available as paste and powder freeze-dried preparation and as liquid or pumpable cultures.This means that the traditional methods are ill suited for such highly mechanized institutional production. Very interesting topics indeed. In addtion....there was also other discussioin That includes preservative action of sourdough organisms, health aspects of sourdough, its effect on reducing the gluten sensitivity of celiac sufferers through a different biochemical mechanisms,the difference of bread aroma and flavor between lactic bacteria and yeasts.etc. Unfortunately it was not a detailed technical discussion in that journal but a summary; but the complete proceedings of it will be available soon in the scientific journal called ‘ Trends in Food Science and Technology' by the middle of 2004. This information is likely to warm up the hearts of the sourdough devotees here. Roy |
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"The Taxonomy Biodiversity, and genetics of Sourdough Lactic Acid Bacteria."
Seems to me I read a recent account of a couple of 1890 pioneer prospectors sitting at the entrance to their mine making sourdough pancakes for breakfast. They were discussing this very topic! Fascinating! AB "Roy Basan" > wrote in message om... > Hello Sourdough people.... > Lately I read the January -February issueof Cereal Foods World Vol 49 > (1) (2004)of the American Association of Cereal Chemist journal > which had an article about the recent symposium in sourdough held in > Europe. > It was titled" Sourdough Fermentation: From Fundamentals to > Applications by Michael Ganzle and Luc de Vuyst. > Among the topics mentioned were the Taxonomy Biodiversity and > Genetics of Sourdough lactic acid bacteria. > They also classified fermented bread dough into four types: > Type O which is made of baker's yeast and can include also strains of > lactobacilli present in such yeast culture. > Type 1 dough belong to the traditional sourdough ( cultured by > continuous propagation at normal temperature)which contains primarily > lactobacillus san Francisco. > Type 2 dough used in industrial sourdough baking that consist of > thermophilic, and acid tolerant lactobacilli called as L. fermentii > and L. pontis. > Type 3 dough which uses dried sourdough and starter cultures > This confirms that sourdough is not all about san francisco....but a > rather wide lot of organisms that are claimed by that paper and new > speices are continously being discovered. > There was also a brief discussion of the fermentation technology and > Application ; its all about industrialized application of sourdough > culture.The baking industry has adopted certain strains with specific > metabolic properties( that is hightly suitable to automated production > in industrial baking) which are available as paste and powder > freeze-dried preparation and as liquid or pumpable cultures.This > means that the traditional methods are ill suited for such highly > mechanized institutional production. > Very interesting topics indeed. > In addtion....there was also other discussioin > That includes preservative action of sourdough organisms, health > aspects of sourdough, its effect on reducing the gluten sensitivity of > celiac sufferers through a different biochemical mechanisms,the > difference of bread aroma and flavor between lactic bacteria and > yeasts.etc. > Unfortunately it was not a detailed technical discussion in that > journal but a summary; but the complete proceedings of it will be > available soon in the scientific journal called ' Trends in Food > Science and Technology' by the middle of 2004. > This information is likely to warm up the hearts of the sourdough > devotees here. > Roy |
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![]() "ab" > wrote in message ... > "The Taxonomy Biodiversity, and genetics of Sourdough Lactic Acid Bacteria." > > Seems to me I read a recent account of a couple of 1890 pioneer prospectors > sitting at the entrance to their mine making sourdough pancakes for > breakfast. They were discussing this very topic! Fascinating! > > AB And your point is? |
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Janet Bostwick wrote:
> > "ab" > wrote in message > ... > > "The Taxonomy Biodiversity, and genetics of Sourdough Lactic Acid > Bacteria." > > > > Seems to me I read a recent account of a couple of 1890 pioneer > prospectors > > sitting at the entrance to their mine making sourdough pancakes for > > breakfast. They were discussing this very topic! Fascinating! > > > > AB > And your point is? I believe his point is that too many do too much fussing with something that should be basic. B/ |
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"ab" > wrote in message >...
> "The Taxonomy Biodiversity, and genetics of Sourdough Lactic Acid Bacteria." > > Seems to me I read a recent account of a couple of 1890 pioneer prospectors > sitting at the entrance to their mine making sourdough pancakes for > breakfast. They were discussing this very topic! Fascinating! > > AB It seems like the scientific characters of that movie Back to the Future III Dr Emmet Brown have some other scientific interest which he did not divulge in that movie(g>. He was also scientifically interested in sourdough baking! And he did not left for the past in 1985 but in 2004 and had already brought copy of that January- February issue of Cereal Foods World with him to keep up with the developments. And it ended up in the hands of the prospectors! Roy |
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"ab" > wrote in message >...
> "The Taxonomy Biodiversity, and genetics of Sourdough Lactic Acid Bacteria." > > Seems to me I read a recent account of a couple of 1890 pioneer prospectors > sitting at the entrance to their mine making sourdough pancakes for > breakfast. They were discussing this very topic! Fascinating! > > AB > > Gosh!It seems like the scientific characters of that movie Back to the Future III Dr Emmet Brown have some other scientific interest which he did not divulge in that movie(g>. He was also scientifically interested in sourdough baking! And he did not left for the past in 1985 but in 2004 and had already brought copy of that January- February issue of Cereal Foods World ( I mentioned in the previous posts) with him to keep up with the developments. And that journal ended up in the hands of the prospectors who were surprisingly capable of reading such scientific treatise! Very interesting indeed! Roy |
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I am not a professional baker. I bought my starter from Ed Wood, "Sourdough
International many years ago. I'm very interested in the phenomen of the culture. Wher is this magazine available? |
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(Ripmarge) wrote in message >...
> I am not a professional baker. I bought my starter from Ed Wood, "Sourdough > International many years ago. I'm very interested in the phenomen of the > culture. Wher is this magazine available? This magazine can be procured from this organization AACC. but its available here also. http://www.nonprofitjournals.org/jou...oods_world.htm http://www.amazon.com/exec/obidos/AS...342065-4433450 You can contact them for more information. That presentation in that article about sourdough trends is brief ;just enough to give you an idea what are the latest development in sourdough. I am still awaiting the publication about the proceedings but viewing their website http://else.hebis.de/cgi-bin/sciserv...urnal=09242244 did not show anything about it except discussion of lactic bacteria such as in the july -august issue. Roy |
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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. |
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I just looked it up on Amazon......... the price told me that I would read it
on line if I could find it! |
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