The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Goodbye Lactobacillus....

albacore's picture
albacore

Goodbye Lactobacillus....

Hello bifidobacterium! Here's an interesting scientific paper about using bifidobacteria for breadmaking. It sounds like good stuff!

The only thing is ------ get your pooper scooper ready!

Lance

DanAyo's picture
DanAyo

I’m not ready to take the plunge :D

I’ve said in the past, “I’ll try anything once”. I now know I lied...

Danny

Benito's picture
Benito

Very interesting, Lactobacillus sp. are also found in human stool of course.

Benny

idaveindy's picture
idaveindy

Bifido is in those "probiotic" supplements, mostly included with Lactobacillus, but at least one product on amazon has a bifido strain by itself.

Though I doubt the supplements have the chicken variety that the article touts.  ;-)

--

Dan, using probiotic supplements to create a starter sounds like an experiment you might have experience with.  ;-)

DanAyo's picture
DanAyo

Never used it in a starter, but did experiment with it in a sd bread. I was unimpressed.

Abe's picture
Abe (not verified)

The main bacteria in salt rising bread is clostridium perfringens. Explains why I haven't made it yet...

https://www.popsci.com/article/science/clostridium-it-can-kill-you-or-it-can-make-you-bread/

albacore's picture
albacore

Hi Abe, welcome back - long time no hear from! Yes, gangrenous bread never sounded (or smelled) too good to me. It makes the pooper-scooper derivation of bifido bread bacteria sound positively pleasant!

Lance