The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Breaking Bread, an exploration of bread and its many facets

  • Pin It
ars pistorica's picture
ars pistorica

Breaking Bread, an exploration of bread and its many facets


Submitted by Juergen Krauss on January 17, 2013 - 12:31am.A longer reply will follow in due time

I think the major difficulty is to separate the "time percieved by the observer" from the "physical time elapsed in the system under consideration". Common language has no real way of dealing with this. (In order to understand what "observing" means it is useful to look at some of the works of Einstein, Bohr, Heisenberg etc. ) My view in brief: If I set a kitchen timer I switch my perception of time over to the ticks on the face of that timer, and give away all my powers. If I watch the dough I switch my perception to a "clock" associated with the fermentation process. This "clock" has as ticks on its face things like acidity, smell, taste, viscosity,... (you name it). I can then intervene when I deem it fit to suit my tastes and expectations.

Submitted by ars pistorica on January 17, 2013 - 11:31am.

I did this years ago.  It is also, in part, one of the reasons why I believe the mass effect occurs.

+

“Co-fermentations enable micro-organisms to use substrates that are otherwise non-fermentable, and increases the microbial adaptability to difficult ecosystems.  Under the influence of several ecological factors the homo- and heterofermentative LAB have a great aptitude for producing metabolites other than lactic acid and for co-fermentations which lead to an increase in energy yield.”

Gobbetti, M. and Corsetti, A.  “Lactobacillus sanfrancisco a key sourdough lactic acid bacterium:  a review,” Food Microbiology, 1997.

+


“It was shown that peptides were able to improve growth of  L. sanfranciscensis on medium limited in amino nitrogen. Based on additional information it was concluded that lactobacilli prefer the uptake of peptides which are subsequently hydrolyzed in the cytosol.”

“Further investigations were performed on the influences of lactobacilli and endogenous wheat enzymes on wheat proteins. The results indicate that sourdough fermentation has a major impact on gluten quality. Depolymerization and hydrolyzation were observed and could be attributed mainly to low pH cereal proteases. During fermentation the pH is lowered from about 6.2 to 3.6 by microbial metabolism and this leads to an improved proteolytic breakdown. Additionally we suppose that peptides generated by cereal enzymes are subsequently taken up by lactic acid bacteria to meet their amino nitrogen demand.”

Thiele, Claudia.  “Hydrolysis of gluten and the formation of flavor precursors during sourdough fermentation,” 2003.

=

Mass effect explained.

It's just a bunch of bio-feedback loops, each starting and ending at different times, all depending upon and affecting the other, and all with a tendency toward an increased energy state.   The more of them there are, the more contact points that can be made, the more accelerative the whole process becomes.

This is what happens when evolution gives a species so much metabolic choice.

Comments

varda's picture
varda

Hey Ars,  I've been enjoying your posts on the science of bread.    I wonder if you would mind me asking that you find a way to distinguish between your posts in the title.   It is very hard to know which is which when they all have the same name, and I have no idea before opening if it is something I've already read or not.   A distinct number or date appended to your title would help, and a title descriptive of the particular subject you are addressing would help even more.    Obviously it's your show, so just consider this a request and nothing else.   -Varda   

ars pistorica's picture
ars pistorica

i will number them all, as well as date and name. the content i am about to start contributing will be crazy. i may create an offsite blog bc i need storage for all the photos, videos, etc.

i also want to put together a how-to for common "how do i do that?" for home bakers. i will start a thread where people can put in requests.

i am in the middle of moving housen quite a long ways away, so please forgive any lapses on my part.

varda's picture
varda

and hope your move goes smoothly.  -Varda

grind's picture
grind

Looking forward to all of it ...