February 22, 2018 - 9:20pm
Sour dough Chemistry
Please someone help. I am looking for an old publication of the sourdough chemistry. I believe it was in 2 parts and in great detail. I thought I had a copy and I thought I would never forget. Can't trust that memory anymore. Maybe the name the author was Susan but I could be just as wrong as right. I looked all over for quite a while and am getting lost. If you can leave me message that would be great because I may never find it in the posts & replies. I so glad the web sit still exists and people are using it. I haven't baked for quite a while, health has forced a diet change. Yes I miss it. Thank you all in advance.
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perhaps, it has lots of info altho it is obviously not by “susan”
here are the links
The Pinapple Juice Solution, Part 1 by Debra Wink
http://www.thefreshloaf.com/node/10856/pineapple-juice-solution-part-1
The Pinapple Juice Solution, Part 2 by Debra Wink
http://www.thefreshloaf.com/node/10901/pineapple-juice-solution-part-2
Leslie
Thank you, Thank you. You hit the nail on the head, straight on. I knew someone would know and I hardly believe how off I was. Well i got the 2 parts right. Some other interesting info was suggested but this is what I specifically remembered and wanted. I am helping a friend get started baking and my best advice is The fresh loaf. Nothing else like it and the wonderful helpful folks that use it. Now it I could find something like this in the area of vegetable gardening that would be something else. Have a wonderful life baking.
Good luck and great that you are helping a friend. - Sourdough is a fascinating and yes at times frustrating journey.
Leslie
... following this link may provide some interesting and related reading - http://www.classofoods.com/page1_3.html
Thank you for the link. I hadn't seen this one before and it seems easy to understand. I've sent it on to my friend who is just starting. Good info. Rather complete.
So sorry to hear of your health changes and not baking. I, too, have had to drastically reduce my bread consumption but I refuse to give it up-I am working it into my diet. Even if it is a small piece. Everyone is happy.
I am in the process of tailoring my recipes for much smaller loaves so I can still enjoy baking to a controlled degree. It is a tedious process but weighing (rather than volume measuring) my recipes has helped in the conversion process. I can make a single loaf per recipe. The bit of math is good for my brain, too.
Bake some delicious fun and share a few slices with the doctor/dietician! Then they will understand!
Thank you I think bribery might work on my doc. He would say count the cards don't go overboard. Not for my way lower A1C. It might be very difficult to eat one piece, probably has more carbs than I eat in a day. I am thinking about it. The math is a pain, I would have to start by figuring the carbs by volume and wt.and know exactly how many will be in one loaf divided by 2 people. No way could i save a partial loaf. It might work. Thanks for the encouragement , I really miss baking.
This is a PDF that I downloaded some time ago. I've read bits and pieces of it. It may provide info that you might find useful.
http://www.vtt.fi/inf/pdf/publications/2005/P569.pdf
Tom
3AbstractThe aim of this thesis was to develop means to optimize the biochemical activityof sourdough to achieve improved bread flavour, texture and shelf-life, and todetermine how the structure of fresh andaged bread is altered by the use ofsourdough. The influence of process conditions of prefermentation onsubsequent bread quality is clarified through this thesis.
Sourdough: a tool for the improvedflavour, texture and shelf-life ofwheat breadWheat sourdough was shown to be an efficient tool in improving breadflavour and texture. Understanding of biochemical activity and controlledfermentation conditions are a prerequisite for full exploitation of thepotential of sourdough technology. This thesis showed how the sourdoughprocess should be optimised to improve bread quality, and examples ofoptimised conditions were given. Controlled acidity and enhancedproteolysis were shown to be important for balanced bread flavour.Wheat bran is an important source of dietary fibre and bioactivecompounds. However, addition of wheat bran in baking results in inferiorbread quality. A novel method of bran sourdough was developed to pretreatbran prior to the baking process. This pre-treatment resulted in significantimprovement of bread texture due to modified starch-protein network.Sourdough thus shows promise also for production of nutritionally superiorhigh-fibre raw materials for different cereal 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Sourdough: a tool for theimproved flavour, textureand shelf-life of wheat breadSourdough: a tool for theimproved flavour, textureand shelf-life of wheat breadSourdough: a tool for theimproved flavour, textureand shelf-life of wheat bread
I found it extremely informative reading. I have highlights all over it. Between her and Mege Mouries, along with a couple other studies, came up with a very effective bran soak. Mouries work is reference 8 at brown bread, in The Chemist. He claimed a method to make bread with bran less brown.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC106434/
Thank you all so much for your responses. 'll read for sure maybe not tonight. I read something previously that went into detail about temp & flavors etc, so now I now where that came from. I will enjoy but doubt I will that info into practice . I now know more I can handle so I will carefully send along parts & pieces & bits to my friend. I may end up baking again who knows?