The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Goodbye Lactobacillus....

albacore's picture

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!


DanAyo's picture

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...


Benito's picture

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


idaveindy's picture

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

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...

albacore's picture

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!


dabrownman's picture

long ago, every bread I made was poop bread. Now only a few turn out poopy.  Does that count?

agres's picture

I often put a bit of milk kefir in my bread - it is sort of like a dash of buttermilk. It does act as a dough conditioner, and it does contain bifidobacteria.

Mini Oven's picture
Mini Oven

is beginning to sound better than crap.