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A Community of Amateur Bakers and Artisan Bread Enthusiasts.

SD info - Smithsonian Magazine

SCruz's picture

SD info - Smithsonian Magazine

mwilson's picture

I'm pretty much always on the up and up, but this was new to me...

Lactobacillus sanfranciscensis renamed to Fructilactobacillus sanfranciscensis

New genus? Fructilactobacillus [link] ‘fruit-loving lactobacillus


DanAyo's picture

This paragraph was especially interesting.

Temperature matters, too. Lactic acid bacteria do best in relatively warm conditions, for example, so fermenting in a warm kitchen makes for a sourer dough, while cooler conditions lead to more of the fruity flavors produced by the yeast. Moreover, lactic acid bacteria, despite what you’d think, aren’t fond of highly acid environments. Home bakers who leave an acidic starter in a cold fridge for weeks between bakings can find they end up with a blander bread that lacks the distinctive tang contributed by the bacteria. (Pro tip: If you’re going to leave your starter in the fridge for longer than a week, make sure to refrigerate it immediately after adding fresh flour, when it’s least acidic. That, says Lacaze, will help the lactic acid bacteria survive the prolonged cold to acidify the rising dough.)

I know Dabrownman would disagree. My experience with retardation does not agree with the bolded statement also.