The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Alkalinity?

nicodvb's picture
nicodvb

Alkalinity?

Hi,

I'm curious to know if there are (wild-) yeasts that thrive in an  alkaline environment, if it's possible to establish a sourdough -oops, alkadough:-) -culture with that feature and if -ultimately-  bread itself can come out alkaline.

I know there's some (scary) microflora that causes salt-rising bread to rise, but the Clostridium family is not a strain to play with.

Are there studies concentrated on microflora generally considered safe and harmless?

Not that I'm going to start a culture next day :-) , I'm just curious.

 

Thanks.

Mebake's picture
Mebake

Even if there is such a microflora, Nico, the taste of Alkaline Food is not detectable nor it is palatable. Acidity to a certain extent, on the other hand, is favored by our tongues.

 

nicodvb's picture
nicodvb

I tend to favor and eat 90% of sour food.

Kitchen Barbarian's picture
Kitchen Barbarian

Sourness is an AVERSIVE taste - we tend to avoid things that are very sour.  By definition we generally find things that are less sour and therefore less acidic (eg more alkaline) to be more palatable.

A little bit of sourness goes a very very long way.  Nobody piles on the lemon juice, but sugar now, that's a different matter entirely.  So is salt.  We seek them out in quantity when possible.

So by definition, we favor alkalinity over acidity.

 

nicodvb's picture
nicodvb

To me -non native speaker- "less acidic" and "more alkaline" mean different things. Speaking only for myself I can say that I tend to favor mildly sour food, e.g. yogurth, rye bread, cheeses, cheeses, cheeses :-) etc, that have nothing to do  with alkalinity.

Actually I can't even think what food tastes alkaline. What is there? Maybe vegetables such as spinach, chicory, chard and friends? I tend to associate alkalinity to bitterness.

Ford's picture
Ford

The micro-organism that gives salt rising bread its flavor and aroma is Clostridium perfringens.  Though this bacterium can have a toxin when cultured in a specific manner, there has been no reported case of harm done by the salt rising dough or the baked bread from this dough.  I and many others find the cheese-like flavor and aroma of this bread palatable and highly desirable.  I find that the bread makes excellent toast.

The dough is, indeed, alkaline.  This bacterium will not survive in the acid medium.

I welcome further comments on salt rising bread, and will be happy to share recipes and information.

Ford