4 ms·

these 4500yr old yeast cultures are somewhat misleading. Your starter will adapt to your local environment, picking up whichever yeasts are in the air / grain y

by lurker2001 6y ago

these 4500yr old yeast cultures are somewhat misleading. Your starter will adapt to your local environment, picking up whichever yeasts are in the air / grain you use.

beached_whale 6y ago
The twitter feed has a load of info and this article talks to it a bit more, but great care went into preventing that https://www.sbs.com.au/food/article/2019/08/14/would-you-eat-bread-made-4500-year-old-yeast https://www.sbs.com.au/food/article/2019/08/14/would-you-eat...
seanwilson 6y ago
> picking up whichever yeasts are in the air I'm not sure this is actually true to the extent it is usually mentioned e.g. "Yeast grow on grain and arrive with the flour. One gram of flour contains about 13,000 yeast cells. I don’t deny that there are a few yeast in the environment that find their way into the starter, but by and large the yeast that will survive in the starter are the ones that like the menu there, i.e, the ones that have a taste for grain. Sure enough, they’re the ones that were on that grain in the first place. " http://www.wildyeastblog.com/sourdough-stories-myth/ http://www.wildyeastblog.com/sourdough-stories-myth/ or more discussion: http://www.thefreshloaf.com/node/37259/mythbusters-grain-yeast-or-air-yeast http://www.thefreshloaf.com/node/37259/mythbusters-grain-yea... I'm sure I read about some kind of experiment involving creating a sourdough starter with sanitised air but I can't find it... Does anyone have something more scientific?
lgeorget 6y ago
They sterilized the flour with an autoclave before feeding it to the yeast. https://twitter.com/SeamusBlackley/status/1241160369013321728?s=20 https://twitter.com/SeamusBlackley/status/124116036901332172...
CydeWeys 6y ago
Not if you take the kind of measures they're taking to maintain a fully sterile, sealed environment.

4 ms·

these 4500yr old yeast cultures are somewhat misleading. Your starter will adapt to your local environment, picking up whichever yeasts are in the air / grain y

by lurker2001 6y ago

these 4500yr old yeast cultures are somewhat misleading. Your starter will adapt to your local environment, picking up whichever yeasts are in the air / grain you use.

beached_whale 6y ago
The twitter feed has a load of info and this article talks to it a bit more, but great care went into preventing that https://www.sbs.com.au/food/article/2019/08/14/would-you-eat-bread-made-4500-year-old-yeast https://www.sbs.com.au/food/article/2019/08/14/would-you-eat...
seanwilson 6y ago
> picking up whichever yeasts are in the air I'm not sure this is actually true to the extent it is usually mentioned e.g. "Yeast grow on grain and arrive with the flour. One gram of flour contains about 13,000 yeast cells. I don’t deny that there are a few yeast in the environment that find their way into the starter, but by and large the yeast that will survive in the starter are the ones that like the menu there, i.e, the ones that have a taste for grain. Sure enough, they’re the ones that were on that grain in the first place. " http://www.wildyeastblog.com/sourdough-stories-myth/ http://www.wildyeastblog.com/sourdough-stories-myth/ or more discussion: http://www.thefreshloaf.com/node/37259/mythbusters-grain-yeast-or-air-yeast http://www.thefreshloaf.com/node/37259/mythbusters-grain-yea... I'm sure I read about some kind of experiment involving creating a sourdough starter with sanitised air but I can't find it... Does anyone have something more scientific?
lgeorget 6y ago
They sterilized the flour with an autoclave before feeding it to the yeast. https://twitter.com/SeamusBlackley/status/1241160369013321728?s=20 https://twitter.com/SeamusBlackley/status/124116036901332172...
CydeWeys 6y ago
Not if you take the kind of measures they're taking to maintain a fully sterile, sealed environment.