This course delves into the microbiology of sourdough starters, exploring the roles of yeast and lactic acid bacteria in dough fermentation. Participants will learn about the differences between yeast and bacteria, how bacteria impact dough rise rates, and the nuances of replicating sourdough. The course covers topics such as creating starters with specific microbes, influencing bacterial and yeast growth, and the effects of factors like flour type, salt, water quality, and temperature on fermentation. The teaching method involves a conversation with a Sourdough Microbiologist, offering insights based on analyzing various sourdough starters. This course is intended for baking enthusiasts, home bakers, and individuals interested in the science behind sourdough fermentation.
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
