The Fresh Loaf

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pure Lactobacillus sanfranciscensis culture, Anyone please ?

Herbgarden's picture
Herbgarden

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)

https://k56i.imgup.net/Yeastferme7469.jpg

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 !)

Also, this - http://carlsfriends.net/SourdoughFAQ/Technical%20Info.html

barryvabeach's picture
barryvabeach

I admit I didn't understand most of your post, but have sent you an email about sending some culture.  

jimbtv's picture
jimbtv

Speaking for myself, I wouldn't know if I had any lacto S.F in my starter. I'm not sure any of us would know without culturing and testing. Most of us are satisfied with the mongrel starters we manage and have learned to bake with bacteria and yeasts they provide. Even so, not every baker finds a pure lacto S.F. starter to their liking.

You may want to also contact BBGA.org with this post and see if anyone there can provide you with a bona fide lactobacillus sanfranciscensis sample.

 

Herbgarden's picture
Herbgarden

Thank you for link, 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)

https://k56i.imgup.net/Yeastferme7469.jpg

 

Herbgarden's picture
Herbgarden

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.sanfrancsiciso 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.sanfracensis, Square are C.millery yeast) 

10) https://g85i.imgup.net/L_sanfrancabd5.jpg (L_sanfranciscensis and C_milleri (ethanol_acetate_lactate), Circles are L.sanfracensis, Square are C.millery yeast, means that 4-6% alcholol content of culture greatly reduces yeast growth but not lacto-bacteria)

*Save picture, description, article, while available

Herbgarden's picture
Herbgarden

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

BreadBabies's picture
BreadBabies

I can see you are very passionate about this issue.  Food for thought.  How do you intend to leaven your bread without yeast?  Chemical leaveners? Sorry if I missed it in your original comments, but that post was way over my head too :-)

Herbgarden's picture
Herbgarden

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 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, if you don't understand something from reading the post once, re-read it again and do a little research to understand, and if you still have a few important questions, you should already know my e-mail, Vibrant wellbeing to you !

Danni3ll3's picture
Danni3ll3

I am wondering about that $130 to order it from Europe....

Herbgarden's picture
Herbgarden

After reading one of the most complete and useful postings about the healthiest lacto-bacteria + yeast combination for sourdough fermentation that has been known and used in the world for hundreds of years, due to their natural stable symbiotic relationship, - this is what you found to comment ?

Here is source for pure L.Sanfrancensisco culture, but we need to pool our funding together, because I have not yet met many people who are able to grow pure probiotic cultures, without contamination:

Only 80 Euro here, - www.dsmz.de/catalogues/details/culture/dsm-20451.html

Compare with over 300 USD here, - www.cedarlanelabs.com/Products/Search?text=Lactobacillus+sanfranciscensis&lob=AllProducts

Is anyone here serious about obtaining pure L.Sanfrancensisco culture after reading my post and learning about yeast by-products, if you have not known already ?

Danni3ll3's picture
Danni3ll3

Your information is very interesting but I am not sure that I like the tone in which it is being presented. You come across as rather condescending. I happen to like my dead yeast infected bread and I am not about to give it up because some random stranger on the net is asking me to "pool our funding together" and believe everything he or she says. Asking for money in such a manner puts my scam radar on alert. 

Herbgarden's picture
Herbgarden

Thank you for your comment, choice has always been yours, let us now stay on topic

phaz's picture
phaz

"then make Raw bread via dehydration and gentle gelatinization" - nuff said.

Wild-Yeast's picture
Wild-Yeast
Herbgarden's picture
Herbgarden

L. sanfranciscensis (= L. brevis ssp. lindneri) not in their search, if you can find it on there... can you give a direct link ?

clazar123's picture
clazar123

 

So sorry for your digestive difficulties. I hope you are able to seek help from the nutritional and medical community and someday experience digestive healing.

A good source of probiotics for healing is Dom and his website. His story may be of interest to you.

http://users.sa.chariot.net.au/~dna/kefirpage.html

 

As for eating essentially raw food (not heated above 140F/60C), I don't recommend that at all for safety reasons. Our ancestors may have done it but it was not because of wisdom but more in ignorance. Germ theory was not known and many people suffered and died because of that. Our knowledge of "healthy eating" is not perfect  and eating raw has its share of followers but following totally one way or the other is very unbalanced and , in my experience, "balance" is the healthiest way to eat and live.

https://www.foodsafety.gov/keep/basics/cook/

As far as needing to eat a "pure" culture for health, that is just not how digestion of any creature on earth works unless it is highly specialized. And highly specialized species are not generally long term survivors.

Your opening paragraphs asked and offered information for mutual benefit and exchange and that is what a forum is all about. All folks seeking and sharing information are welcome here. 

Your last paragraph is a troll for money and is not welcome unless it is placed in the "For Sale" area.  I am curious, was that the purpose of the whole post? This was your first-so only-post. It will be interesting to see how the discussion goes.

A qualified welcome to you.

 

Herbgarden's picture
Herbgarden

Speaking from direct experience with Live kefir grains, obtained from around 7+ different nearby sources by meeting, and doing enough research about kefir(I also studied many of single probiotic bacteria via research paper, not marketing), also practical experimentation with many kinds of different fermentations for over 12 years, I can say that I have rarely encountered so much hype and marketing surrounding any product as Kefir and other fermented dairy, obviously pointing to one major reason of supporting the dairy industry, Not your health ! I have looked at full list of probiotic bacteria present in live kefir grains, and it is one of the strongest acidifying concoction of bacteria gatherings seen together about anywhere, and their main purpose is to Digest and Decompose and sugar, protein and fat in sight as quickly as possibly, creating a very strongly acidic environment very quickly, that is full of healthy, as well as unhealthy, harmful and corrosive acids(like citric and acetic, and others), which our body already tries to excrete with urine as quickly as possible, taking many of essential other minerals and vitamins with this water loss, and creating need for quick rehydration by drinking another glass of water, but this water does not really help, because Now the major problem is this concoction of Live bacteria, from External source, that are multiplying inside your digestive system, consuming any other food in sight found nearby that you consume... They are most quickly and efficiently convert any kind of sugar, fruit, berries, juice, or anything starchy and sweet directly into Acids...which your body is then tried to excrete quickly again...Now this process usually continues only for so long, until this continuous and extreme acidification of your organism takes toll on your organs, metabolism and body functions, and that is when your body will begin to let you know that it had enough of this onslaught by acidifying live bacteria inside...

This is only a brief summary of Live kefir grains and their product, this situation and its harmful effect of consuming live kefir worsen much quicker, if taken by a vegetarian, who eats many fruits, berries, and especially by someone who eats any white rice, potatoes, or cooked starches(which turn directly into sugar after eating, and then eaten by kefir bacteria and turned into acid)

Now this slight touch-up on Kefir and live kefir grains, is a touch up on the even a bigger question that everyone should be asking themselves, - Why are you consuming dairy in the first place and by doing so, support the Dairy industry around the world, that exploits, mistreats and holds animals captive to the extreme, every day ??? An industry that kills baby animals only because they have been born male ? And why are you consuming Casein protein that act on opiate receptors which give mental fog and state of being half-asleep all the time ? (It does not matter how you ferment casein, the bacteria only slightly digest casein bonds, leaving most of casein undigested and ready to glue up the insides, casein has been used as glue too, before invention of glue)

"As for eating essentially raw food (not heated above 140F/60C)", - I have no idea what you are trying to say by this statement, - first of all, I clearly said that you Gently pasteurize sourdough at 57-60C for 2-3 hours, which is even far more effective at inactivating Every bacteria in it and Yeast, then Baking your bread with middle reaching 80-85C for only a brief period of time, a temperature of 60C for 30mins is enough to inactivate most of the known bacteria and yeast together, and is used as low-temp pasteurizing in dairy industry around the whole world

Second of all, Another major reason why we Ferment foods, is because every single Lacto-bacteria produce their own antibacterial substances, and most product natural antibiotiocs(called bacteriocins or lanbiotics), with many much better and more effective than top pharma antibiotics currently in use, without letting bad bacteria become resistant to them, because they work through different mechanisms of action, So nearly any properly fermented food, especially real San Francisco sourdough is already clear of any bad bacteria, fungi and pathogens ! And additional lactic acid only makes sure that no bad bacteria begins to grow in this healthy environment, - I reference one of my links to you again, specifically on this Topic, because it sounds like you have not taken your time to read my post, barely read it, or did not understand what is written there, here is the link again, - www.freepatentsonline.com/y2015/0289523.html

* My last paragraph, talks about of actually getting the pure Lactobacillus Sanfranciscensis ! It is possible, and Only requires those who actually understand the important and significance of this bacteria to come together, support each other with common goal, and pool a little bit of fundings to have enough for one order of pure culture, - it does not even matter who makes the order or who receives this culture in our group, As Long as you have enough practical experience, and now exactly how to sterilize, pasteurize and follow specific step-by-step instructions to grow an uncontaminated and pure sourdough single lacto-bacteria culture, so that we could than share this culture with everyone who wishes to try making a truly healthy bread or Any fermented grain, without any extra bacteria or especially yeasts in there !

There is no need to be held-back by fear, doubt and disbelief, - look up and see through the positive effects of our common goal and what we are able to achieve !

(And if pure L.sanfranciscensis culture is not a goal of yours, - then Why are you reading this post in the first place ?) This post has some useful information for Anyone, - feel free to take with you what you need, and please keep this clean and friendly, Thank you sourdough friends

dabrownman's picture
dabrownman

on sale to the highest bidder over $1,300 USA ....if you are interest.  The reason it is so cheap is becsue it is a hybrid Pigmy Kefir to make it easier to ship. and milk

Happy LAB San Fran only baking .

Alex Bois's picture
Alex Bois

You missed April Fool's day by almost a week

Southbay's picture
Southbay

Do you need to score your boule, loaf, or yeastless baguette before the 57-60C warming? Prolly doesn't give you that lively bloom like a screaming hot Dutch oven or wood fired, right?

Herbgarden's picture
Herbgarden

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 !)

Herbgarden's picture
Herbgarden