Dive into the fascinating world of sourdough microbiology in this hour-long interview with Elizabeth Landis, a sourdough microbiologist who analyzed over 500 different starters. Explore the intricate relationships between yeast and bacteria, discover how they affect dough rise rates and aromas, and learn about the diverse microbial communities that create the "rainbow of sourdough." Gain insights into factors influencing starter composition, including flour types, feeding schedules, and environmental conditions. Uncover the science behind creating and maintaining a healthy sourdough culture, and understand how variables like salt, chlorinated water, and temperature impact fermentation. Whether you're a home baker or a professional, this in-depth discussion will enhance your understanding of the microscopic world that makes sourdough so unique and delicious.
The Microbiology of Your Sourdough Starter - Ask a Microbiologist
Overview
Syllabus
Introduction
What is a sourdough
What is the yeast doing
How are the yeast and bacteria different
How do bacteria affect dough rise rates
The rainbow of sourdough
How much does it take to replicate
The Microbiologist
Yeast
Lactic Acid Bacteria
Can you create a sourdough starter with specific microbes
Can you influence the growth of bacteria or yeast
Are there original patterns in America or Europe
Will lactic acid bacteria change if you feed with a different floor
Do yeast die when they run out of nutrients
Does salt affect fermentation
Does chlorine water affect fermentation
Temperature
Taught by
The Bread Code
