New "Super sourdough" bacteria? New bread additive?

housewolf

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Sat Mar-27-10 09:54 AM
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New "Super sourdough" bacteria? New bread additive?

Hmmm... curious

http://www.physorg.com/news188455265.html

New bacteria strain points the way toward 'super sourdough' bread
March 22, 2010

Sourdough bread could be even tastier and more healthful thanks to a new strain of bacteria reported at the American Chemical Society meeting. Credit: iStock

What better venue than San Francisco -- sourdough capital of the world -- to unveil a new natural sourdough ingredient that could replace conventional additives in a variety of other breads, while making them tastier and more healthful? And that's what scientists described today at the American Chemical Society's 239th National Meeting, being held here.

more at the link

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wildflower

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Sat Mar-27-10 06:56 PM
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1. That's interesting...

Though I'm not sure how I feel about it being used to speed up industrial bread-making. But I guess it's better than chemicals. What do you think about it?

My starter is finally rising regularly, yay!

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housewolf

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Wed Mar-31-10 01:24 AM
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2. Congrats on getting your sourdough starter going!

Edited on Wed Mar-31-10 01:26 AM by housewolf

You should be baking some awesome sourdough breadd quite soon!

I'm not sure what I think about this super-starter thing. I'm pretty much of a traditionalist, and am sketpical that anything can beat a long slow ferment when it comes to developing the natural flavor of bread, which is what I'm always looking for. I understand the rationale for industrial bread production, but am sad that so many folks settle for what big industry has given us in lieu of the wholesome deliciousness of slow fermented bread.

Looking forward to reading about your sourdough experiments - successes and disapointments - very soon now.

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