pure Lactobacillus sanfranciscensis culture, Anyone please ?
*Sourdough 101*: What is the major goal of dough fermentation ?, - The Complete of digestion/breakdown of all the Gluten in flour, and pre-digestion of other proteins(this way, there are no allergenic reactions or blockage of opiate-receptors by gluten), Anti-nutrients, release of phytic acid bonds, and lowering of Glycemic index, and production of many Healthy and useful products, enzymes, proteins, vitamins and anti-bacterial substances by Lacto-fermentation !
What is Not the purpose of Sourdough fermentation(from viewpoint of health and wellbeing): CO2 production so there are nice bubbles in bread, and fine Gluten architectural formations, so the bread is nice to look at... (also, most AGE's(advanced glycation products are in the crust)
Every downfall of baking bread, can be remedied by gently heating your properly fermented dough to 55-60C for few hours, to inactivate all bacteria an yeast, and let every enzyme do their work completely, and then turning the dough into raw bread or dehydrated crackers (baking at this point is optional)
I have been researching and practically experimenting with lacto-bacteria and natural fermentation for many years,
and have very useful experience to share on how to minimize yeasts in sourdough culture down to nearly Zero, and isolate Lacto bacteria, and Lactobacillus sanfranciscensis in particulate at home, easily and simply, no special equipment required !
BUT, I am still unable to find pure Lactobacillus sanfranciscensis culture anywhere !
Could someone please share a tiny bit with me for further research and experimentation ? I would love to get a tiny bit, as long as it pure, without contamination
OR a Verified very pure San Francisco culture, that really has Lactobacillus sanfranciscensis as primary dominant bacteria, and Candida milleri yeast as yeast(same as Torulopsis Holmii)
And I can talk to you about how to dry your sourdough culture properly, so that you preserve viable lacto bacteria, instead of killing your healthy lacto bacteria and have only yeasts remain ! (yeasts are the ones producing all the harmful by-products like toxic alcohols, solvents, bad acids, and a range of other chemicals, beside CO2, which you only need if you are cooking your dough, instead of going through complete lacto-bacteria autolysis, letting the enzymes do their work completely at around 55-60C, and inactivate all the bacteria and yeasts completely during 1-2 hours, and then make Raw bread via dehydration and gentle gelatinization, Without cooking your starch to 80C+ to gum up your digestive system, raise insulin, and create breeding ground for bad bacteria...)(also baking produces AGE's, advanced glycation products(like caramelization), , which is stuff that makes you Age, basically, read up on "advanced glycation products" in any cooking or baking)
By making Raw bread/cakes/pancakes, you preserve many enzymes, do not denature protein or cook starch, preserve most healthy products of fermentation, and Inactive All the yeasts and bacteria completely during 1-2hours, instead of letting some remain in the middle of bread by baking, which would then multiply and grow inside your tummy, which is bad, - produces by-products, and acidifies your intestine by consuming every other food you eat afterwards
What I wanted to share with you is how to isolate Lactobacillus sanfranciscensis right at home, if you really have Lactobacillus sanfranciscensis in your sourdough culture to begin with !
Method is simple, - Lactobacillus sanfranciscensis eats maltose, yeast eats glucose, the goal is to make your fresh homemade Malt powder(by sprouting rye until tail is 3x longer than grain), then drying and turning into malt powder, then you add about 1/4-/1/3 malt powder to white flour + minimal amount of water to make it slightly liquidy, mix, and put these little jars in oven/incubator at exactly 58C for 2-4hours, to make sure it is completely pasteurized, and most starch is converted to Maltose by b-amylase at this temperature, now there will be tiny bits of glucose as well, you can either already use this pasteurized mix for feeding your culture every time (2x a day), until your culture becomes pure and amount of yeast nears ZERO, Or you can add a live pure gentle Lactobacillus bacteria that prefers to eat Glucose first and foremost and does not touch maltose(like Lactococcus lactis or Lactobacillus salivarius) from live culture that is very pure with single bacteria and fresh, this will reduce glucose in your feeding mixture to Zero, leaving only Maltose and necessary food for healthy Lactobacillus sanfranciscensis growth, pre-fermentation to reduce glucose should take around 12-24hours, after which the feeding mixture can be put into FREEZER and stored there until you are ready to Feed your sourdough culture again, this way you can also inactivate most of other Lactobacillus that you added, And prepare Many little jars like this at Once and keep them in freezer and Ready to simply take out and feed your sourdough culture ! (2x a day)
After you establish a very pure lacto-bacteria sourdough culture this way, healthy and stable, it is time to put it in your FRIDGE at 4-6C and keep it there for 1 week between feedings,feeding it only ONCE a week(taking 1 tablespoon and transferring into little jars of pasteurized flour+water+malt you prepared), after feeding, put your culture immediately Back into the FRIDGE, because Lacto-bacteria grow 3x Faster than any yeast at temperature of 4-6C, This way and by following this simply method completely, you should be able to nearly completely isolate pure Lactobacillus sanfranciscensis bacteria from any yeasts that were present(Research paper said that in a real symbiotic relationship of L.sanfrancisciensis and C.milleri, common baker's yeast does not survive after a few cycles),
Now it is time to ferment using a truly pure lacto-bacteria dough culture and make the healthiest raw breads you ever made !
Now, someone Please, Could you share a tiny bit of pure Lactobacillus sanfranciscensis culture with me ?
I can only eat a few selected traditionally fermented foods fresh/raw right now, can't really eat anything sold in city, and I have this big bag of organic rye kernels that I am trying hard to find pure Lactobacillus sanfranciscensis to ferment so I could try to heal my digestion
You can reach me at (borealtribe @ gmail . com) , if you are able to help or interested in learning
I have Pure Lactococcus lactis, lactobacillus salivarius, and Lactobacillus Plantarum for trade(L.Plantarum is primary bacteria found in sour cabbage and any pickling, along with L.Reuteri, but I think other homofermentative probiotic bacteria are much better choice for vegetable fermentation, because of no acetic acid or alcohol production), and step-by-step to make a pure and uncontaminated single lacto-bacteria live culture for natural fermentation, without very bad and harmful by-products in "wild" fermentation(making sour cabbage for example), like weird alcohols, that give mental fog and hangover)
Also adding SALT(according to research papers) to anything, does NOTHING to help Lacto-bacteria outcompete the yeasts ! But on contrary, Any amount of salt only slows Lacto-bacteria to a greater extent than other yeasts, Or slows them down equally, with Yeasts able to tolerate much higher NaCl concentrations than healthy lacto-bacteria, where most lacto-bacteria stop growing at around 4%NaCl completely, yeasts can tolerate up to 8%+ NaCl, so adding Any amount of SALT, only impacts negatively on health !(Normal sodium intake is only around 300mg a DAY(equal to about 750mg salt), which is obtained through whole food ONLY(like tomatoes), Not Any Addition of Salt to foods, and normal sodium intake is NOT close to 1g Sodium but close to 1g Salt a day(there is 388mg of Sodium in 1g of Salt !, lower is healthier, in Ancient times during wisdom of ancestors many hundred yeasrs ago, they never added salt to bread)
Much wiser way is to grow your own completely pure culture using single strain lacto-bacteria, like L.lactis or even L.plantarum(beware ethanol production, and corrosive acetic acid, because it is heterfermentative), using Pasteurized Oat Straw tea at 70C for 2-3 hours, for example, with a 1 teaspoon of glucose(if needed), and simply adding your probiotic bacteria into the jar, covering, and letting stand at 22-23C for 2-3 days ! And you have a very pure Live and Fresh culture that can now be stored in the fridge for Weeks
Thank you very much,
write me e-mail if we can obtain pure L.sanfrancisciensis somehow, or if anyone has around 130USD to order it Pure directly from lab in Europe(I found source, but need to gather/pool funding together by donation, it does not matter who orders and receives the culture, as long as you have experience with proper pasteurization and sterilization and know or able to listen to how to exactly grow pure L.sanfrancisciencis), so we could grow our own very very pure sourdough culture(using my method), for the Healthiest breadmaking, and then be able to share with our every friend
*(in short, this is why you do not want to have Any Yeast in your sourdough culture ! Because nearly every single by-product on this list is produced by Yeasts, not lacto-bacteria(not a complete list)
Also, you might find these pictures useful:
1) https://h11i.imgup.net/LowandHigh9bf4.jpg (Low and High Temp LAB sourdough growth chart(Sanfraci+Milleri))
2) https://s10i.imgup.net/Yeastferme93a8.jpg (Yeast fermented_nonfermented - Compounds (S_cerevisiae))
3) https://g18i.imgup.net/Traditiona30eb.jpg (Traditional bread-making process)
4) https://m26i.imgup.net/Doughferme447d.jpg (Dough fermentation - Compounds(whole vs white)
5) https://p26i.imgup.net/EnzymeRanga961.gif (Enzyme Ranges in the Mash(grains))
6) https://v17i.imgup.net/EnzymesTem5c95.jpg (Enzymes Temperature Ranges(grains_optimum_denature)) (other sources say Rye and Buckwheat phytase optimum is around 50C, but enzymes survive longer at 40-50C)
7) https://c00i.imgup.net/FlourvsMal71e9.jpg (Flour vs Malt (a-amylase activity), there is nearly Zero active enzymes in non-sprouted, compared to sprouted flour(malt))
8) https://g00i.imgup.net/L_sanfranc2a18.jpg (L_sanfranciscensis and C_milleri (Temperature effect), A and B are 2 different strains of L.sanfranciscensis and C is yeast C.milleri)
9) https://b15i.imgup.net/L_sanfrancf245.jpg (L_sanfranciscensis and C_milleri (pH_NaCl% => 8%=3.2on graph,4%=1.9), Circles are L.sanfranciscensis, Square are C.millery yeast)
10) https://g85i.imgup.net/L_sanfrancabd5.jpg (L_sanfranciscensis and C_milleri (ethanol_acetate_lactate), Circles are L.sanfranciscensis, Square are C.millery yeast, means that 4-6% alcholol content of culture greatly reduces yeast growth but not lacto-bacteria)
This is how pure Lactobacillus Sanfranciscensis looks under microscope and on petri dishes (many different strains of L.Sanfranciscensis), - www.jcm.riken.jp/cgi-bin/jcm/jcm_keyword?AN=Lactobacillus&BN=sanfranciscensis&CN=&DN=
And this Article describes unique Anti-fungal and Anti-bacterial properties of pure Lactobacillus Sanfranciscensis bacteria(there is no need for any yeast to keep sourdough culture uncontaminated), - www.freepatentsonline.com/y2015/0289523.html
L.Sanfranciscensis already produces about half of total CO2, the point is that you Do Not Need to leaven if you keep your fermented raw and gently pasteurize/dehydrate into real healthy food, not cooked dough, at around 55-60C
I already outlined the general concept of real use of sourdough fermentation, to produce healthy and good for your food, instead of dead loaves of bread, full of cooked starch, grain fiber, and advanced glycation products, denatured protein and no active enzymes, and still live yeasts remaining in many of baked bread in the middle, - now it is up to You to experiment and discover the best way to prepare healthy bread from this recipe !
To Begin NEW sourdough starter(very authentic and Traditional method every used, from what I found) :
* First mix(30% fresh rye malt + fresh rye flour, or any other grain) - feed, ferment 24hr at 30-32C
* Now Feed using 4x the volume of fermented culture
(4 parts feeding + 1 part starter)
* Then ~10 times, -> feed, wait 8hr/ then feed, wait 16hr, etc.
8hr/16hr fermentations (around 10 feedings in total), at 30-32C
(try feeding using pure fresh rye malt powder, pasteurized at 57-58C for 2-3 hours, OR try 30% malt powder + fresh rye flour)
* Then into Fridge at 4-6C, and feed ONCE a week, then put immediately back into fridge
(Hold in fridge for about a month+ like this for sourdough culture to mature)
(Feeding with a part of fresh rye Malt powder is necessary and then pasteurizing at 57-58C, to provide Maltose and amino/fatty acids for healthy Lactobacillus sanfranciscensis growth, without need for an yeast)
This method also helps to prevent contamination ! (Or reduce contamination to none, if you sterilize jars and spoons, and try doing this outside where there is fresh clean air)
(Fresh homemade MALT powder is esily made by Soaking Rye grains, and sprouting them for 2-3 days, then drying at 50-57C,
to prevent fungi and yeast contamination, first wash Rye kernels with very concentrated Baking Soda+Cold Water solution, rubbing them together with your hands and swirling around, then rinse well with cold tap water, and try using Cold Tap water for soaking(but chlorine might make sprouting difficult))
Rye soaking is like this: Soak in water at 16-18C for 24 hours, rinse in tap water, drain, cover, wait 24hours(rinsing every 12hours), then soak in water again for 12hours, drain, rinse, wait another 24hours, then rinse and soak one final time for 12hours in water(to then easily separate most harmful grain BRAN from the good stuff inside, using Oster blender with minimal water and then a flat-round steel mesh and Silicon spoon, now this mixture is Ready for gentle pasteurization at 57-58C(which also activates most enzymes and lets b-amylase convert starch to as much Maltose as possible), OR instead of final 12hours water soak, you can simply Rinse well again and Dry in over at 50-57C with litte fan blowing air through to get Fresh Homemade Rye malt !)