The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Why is it that few days after I bake, my SD loaf tastes more sour than when it was first baked

sourdoughJay's picture
sourdoughJay

Why is it that few days after I bake, my SD loaf tastes more sour than when it was first baked

This question of whether the LAB's are still present or active after it has been baked comes up again and again, from friends, customers, fellow bakers etc...

Does anyone know of any scientific research papers etc, that proves that LAB's are still alive after baking of the loaf. Would love to know if Debra Wink has any research on this...but unsure of how to contact her.

Being a pure Sourdough afficionado, I am convinced that if we can freeze the sourdough starter and bring it back to life, these amazing creatures can also stay dormant somehow during the process of the intense heat and come back to Life after that.....Here are some reference materials that also suggest that LAB's can sustain extreme heat....Please chime in and  let me know what you have found.....Thanks!

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC368309/                                                 ... http://scholarsresearchlibrary.com/ABR-vol4-iss4/ABR-2013-4-4-83-87.pdf
https://books.google.com/books?id=sYUq27wYcKMC&pg=PA107&lpg=PA107&dq=lactobacillus%20bacteria%20heat%20resistant&source=bl&ots=P-rg0jbbix&sig=HGCth4_t...
http://www.newhope.com/managing-your-business/danisco-technology-toughens-probiotic-cultures

https://draxe.com/probiotics-benefits-foods-supplements/

 

 

 

 

 

dabrownman's picture
dabrownman

and is mire sour the next day.  I think the bread dries out and the moisture water that dilutes the acid is removed allowing the bread to become more sour.  If I saute vinegar to remove he water it too gets more vinegary tasting.

Plus things just get better with age:-)

sourdoughJay's picture
sourdoughJay

Yes, Couldn't agree more on things getting better with age.:-) However I am often told by my customers, especially the newbies to real sourdough bread.... that they toast the sourdough bread slice so it mellows the sourness some which is not similar to the concept of sauted vinegar that tastes more vinegary when the water evaporates.....You would think that toasting the slice of bread should also dry out the bread some intensifying the sour taste. Many times i find that when the bread is lightly toasted the moisture content actually seems to increase.

dabrownman's picture
dabrownman

style of SD bread made in SF which is much less sour than it used to be.  Most people do not like sour bread and they want their SFSD to be as least sour as possible and why Tartine and Forkish are so popular as well.  The entire method is to make the bread have has little sour as possible.  But that is nothing new.

Throughout history, even though SD is one of the oldest methods known to make bread, as soon as there was a way to make bread less sour, it immediately became way more popular than SD bread.  A soon as ale yeast became known to make a bread that wasn't sour, tasted better to most folks and was way, way faster.....sourdough was relegated to the back, back bench of bread making and why SD today makes up just a tiny footnote portion portion of all bread consumed.

But I predict that one day, the wee beasties will reign supreme.   One culture. perhaps a NMNF one, might be elected president one day.  It would already be exponentially better as president than any of the 4 candidates we have to choose from today.  

NMNF for president and Lucy is on the ticket as VP.

hreik's picture
hreik

on the ballot here in CT I will vote for them in a heartbeat.  I'll even work to get them on the ticket.  I like how you think.

Hester

MichaelLily's picture
MichaelLily

IIRC toasting/reheating releases moisture from the starches back into the bread for a short period of time.

sourdoughJay's picture
sourdoughJay

If while responding, we can stay on the topic of pertinent sourdough question and thoughts.......please start a separate thread on 'Current Politics' if you feel inspired to do so. :-)

gerhard's picture
gerhard

Toasting the bread adds more flavours and texture which may mask the sour flavour somewhat.

Gerhard

dabrownman's picture
dabrownman

do have some heat tolerance but I can't find any articles that expose them to heat over 72 C for more than 90 seconds.  Even at those lower temps the damage done is near catastrophic and it take many days in a lab culture to get them to be anywhere near viable again.  At 96 F that SD bread is baked to in the middle I would imagine that it would be even worse.

There can be no love without humor - do you know who said that?

http://aem.asm.org/content/2/1/26.full.pdf

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC368309/

suave's picture
suave

That's just a side effect of liquid redistribution in a baked loaf.