Fantastic The. Now, scientists are beginning to understand the identities and activities of the microbes in

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[ Fantastic yeasts and where to find them: The science behind sourdough starters ]

Sourdough bread has nurtured humans for thousands of years — perhaps even more so during the bread-making hype of the COVID-19 pandemic — and bakers have perfected the craft of making it over generations. Now, scientists are beginning to understand the identities and activities of the microbes in sourdough that are key to making a delicious loaf.

“People are making sourdough all over the world — it’s the most ancient form of bread-making and an ancient form of fermentation,” said Elizabeth Landis, a microbiologist at Tufts University near Boston, Massachusetts. But she added, “We really didn’t know a lot of the diversity of microbes that are currently in people’s starters.”

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Quite a lot has been going on:

Fantastic Yeasts and Where Bakers Find Them

It all starts with flour, water, microbes and patience. After the flour and water are mixed, the microbes then ferment and feed off the mixture, producing carbon dioxide, the very same gas that makes the dough rise before it goes into the oven.

No two sourdough starters are the same, mostly because of the microbes, especially yeasts, that shape the many aspects of the sourdough’s flavor. “Everyone’s starter is going to be a little bit different, like a fingerprint,” said Joshua Bellamy, a baker at Boulted Bread, a bakery in Raleigh, North Carolina.

To study those differences and the microbes that cause them, an international team of researchers put out a call for people from all over the world to send samples of their own sourdough starters.

Publisher: www.insidescience.org
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Zeitgeist: Rising in the yeast

For most of human history, sourdough was the dominant form of leavened bread. It wasn’t until about 150 years ago that commercial baker’s yeast,’Saccharomyces cerevisiae, was adopted as the most common yeast used to bake bread (as well as to brew beer and make wine). Prior to that, for many thousands of years, bread was ‘rudimentary. It mostly existed as flatbread-like forms. The discovery of 36,000-year-old fragments of grinding stones, at the Cuddie Springs archaeological site in western New South Wales, suggests that Aboriginal people were the first bakers. In north’eastern Jordan, charred food remains made from grain 14,400 years ago suggest the early origins of cooked bread-like products.’

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Publisher: Cosmos Magazine
Date: 2021-03-19T03:04:33+00:00
Twitter: @CosmosMagazine
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Sourdough Pancakes with Maple Molasses Strawberries

At Little Goat Diner in Chicago, these fluffy pancakes are usually made with sourdough and topped with oat streusel and fruit. Here, we use molasses-steeped strawberries, making a breakfast that’s balanced with sour, sweet, and bitter flavors.

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– I love pancakes. They are like a big, fluffy breakfast bear hug in the morning. But being fluffy doesn’t always cut it. They’ve got to have depth. They’ve got to have big, bold flavor. And they’ve got to be topped with something special.

Ladies and gentlemen, we are making sourdough of pancakes with maple molasses strawberries. Sourdough starter is essentially wild yeast, not to be confused with the active dry yeast that you buy in the packets. The thing about sourdough starter is you scoop out and discard a portion of the starter. And then you feed it with more flour and more water.

Publisher: news.yahoo.com
Twitter: @YahooNews
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Fantastic food hacks that will transform your cooking

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11 Things We’ll Keep Doing Even After COVID

While many of these changes have been difficult and stressful, especially for those who have suffered the loss of a job or have been touched directly by a COVID-19 infection, the last year has also inspired a reconsideration of our true wants and needs.

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Now that the starters of all these home bread bakers are going, they aren’t going to let their yeast babies stop. Several months in, ambitious hobbyists chasing the picture-perfect bakery loaf might be investing in some next-level supplies. Dutch ovens are just the beginning, with scoring tools, rising baskets and pastry mats also joining the bread makers’ tool kit. Thank goodness flour is back on grocery store shelves.

Publisher: finance.yahoo.com
Twitter: @Yahoo
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The Growers, Bakers and Beekeepers Embracing the Terroir of American Cities

Long celebrated in France, the concept of place-specific tastes is spurring the revitalization of neighborhoods and communities.

In Cleveland, grapes benefit from their proximity to Lake Erie, resulting in wine that’s crisp and sweet; in New York City, a local baker placed her sourdough starter in various locations ‘ hung off the Brooklyn Bridge; within Central Park ‘ to determine how that influences the character of her homemade bread.Credit…Photo by Patricia Heal. Prop styling by Martin Bourne. Seymour Damask by Colefax and Fowler

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THE GRAPEVINES RISE at the corner of East 66th Street and Hough Avenue in Cleveland, 14 trim green rows claiming over half a city block ‘ a little less than an acre ‘ beside an abandoned building with boarded-up windows, whose rolling lawn on a summer morning is as lush as Versailles’s. The sky is brilliant and wide above stoplights and swoops of telephone wire. Across the tar-patched street stand storefronts behind scissor gates and a former grocery whose facade half collapsed last May, raining brick on the sidewalk. Down the avenue, the walls of another boarded-up building have been commandeered as an outdoor art gallery, papered over in posters with messages: ‘I survived the Hough riots’; ‘Growing your own food is like printing your own money.’

Publisher: www.nytimes.com
Date: 2021-03-26T12:00:10.000Z
Twitter: @nytimes
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Greetings Earthlings: Those crazy UFOs again! The data presented above may one day be zapped to another dimension. Just thought you should be aware. Guess what. I dropped it.