3 ms·
Nobody got sick.
by lowdose 7y ago
Nobody got sick.
- amluto 7y agoI’ve never heard of anyone getting sick from anything that looks and smells like sourdough and doesn’t have obvious mold. And people start their own starters all the time under extremely unsanitary conditions. It turns out that the critters that infect people are usually pretty specialized and have a hard time living in dough.
- senectus1 7y agoyeah yeast hates salt. humans are kinda salty.
- amluto 7y agoAre you saying that the kind of yeast that ferments bread can’t tolerate salt? The salt I add to my dough on a regular basis disagrees. As I understand it, there are two things going on. First, most (or even all?) pathogens can’t tolerate alcohol, and many baking yeasts produce alcohol. (Many sourdoughs produce very little, though.). A lot of pathogens also can’t tolerate the acids in sourdough either. Most importantly, baker’s yeast and sourdough cultures grow fast. The outcompete the nasties in dough. This is why a brand new starter can be funky, but this resolves itself after a few generations.
- alphakappa 7y agoKeep in mind that bread is baked until the internal temperature is usually 205F or so. It should be extremely safe, regardless of what yeast you used.
- est31 7y agoSome toxins produced by "bad" organisms can survive high temperatures of an oven, e.g. causing ergotism.
- blaser-waffle 7y agoBread yeast is different from other types of yeast, such as the kind you'd get a yeast infection from. Same broad taxonomic Order but way different lineages in the same way that bears and corgis are in the same order. Similar enough -- fur, teeth, etc. -- but one is a useful friend, and the other will try to kill you, though serious threats are kinda rare. If this was bread yeast, even old bread yeast, it'll probably be harmless, in the same way that the reincarnation of an ancient Egyptian cat will probably just act like any other cat.