Science of Sourdough with Noel Brohner from Slow Rise Pizza & Special Guests - 10/9/2023 скачать в хорошем качестве

Science of Sourdough with Noel Brohner from Slow Rise Pizza & Special Guests - 10/9/2023

Continuing on a bi-monthly basis, Noel Brohner from Slow Rise Pizza Co will be holding a series of free online sourdough pizza classes aimed at teaching everyone from professionals to home bakers the science of sourdough. Every other Monday from 5:00pm - 6:00pm PT, Noel will be inviting different special guests to help explain the growing science around sourdough: scientists, doctors, nutritionists, farmers, bakers, millers, brewers, authors, and more. This week, Noel will welcome back special guest Microbiologist Cameron Martino of Leaven Foods. Have you ever wondered what microbial species are found in your starter and how they compare to others? Find more about what it will take to have your starter profiled for FREE by attending this class. Leaven, is a start-up company working to create more microbial options for bakers (read more here). Imagine making a sourdough with the ease and consistency of using your off-the-shelf cake, ADY, or IDY yeast. To turn this dream a reality, they are exploring the microbes naturally found in starters and need your help! And now, you can contribute to the project by applying to send in your starter. In return, if your starter is chosen, you will receive a report about the species of Fungi and Bacteria found in your starter, how they compare to hundreds of other starters sampled, and some information about what makes your starter’s species so cool! During class, we will explore some starters that we have already profiled, talk to the owners of the starters (Zack Hall from Clark Street Bakery and Jyan Isaac from Jyan Isaac Bread), and walk everyone through the process step-by-step. If you have a specific question about your sourdough microbes, come let us know! We will do our best to answer your questions within the limits of science. Whether you come armed with questions or just want to listen and learn, all levels are welcome. Timecodes: 00:00 - Justin - Introduction 03:58 - Noel & Justin - Quick Chat 06:00 - Noel Welcome - Game Plan & Administration - Two Weeks and Four Weeks from Now... 11:02 - Noel & Microbiologist Cameron Martino 11:53 - Sourdough Collaboration 14:58 - Quick recap of our last discussion about the sourdough microbiome (see link below) 18:23 - What Was Sampled & Analysis Pipeline 22:47 - Feeding the Starter: Clark Street 26:22 - Feeding the Starter: Jyan Isaac Talk with Jyan 35:04 - Feeding the Starter: Clark Street Talk with Zack 40:28 - The bacterial composition of the starters are both dominated by Fructilactobacillus sanfranciscensis. 41:55 - This bacteria is common in sourdoughs and is dominant when present. 43:20 - Strain-to-strain variation within F. sanfranciscensis can be just as impactful on the final product. 44:59 - What does F. sanfranciscensis do in your sourdough? 46:20 - The fungal composition between the starters. 47:19 - These Kazachstania species are often found with the bacterial species F. sanfranciscensis. 48:33 - There is evidence that these Kazachstania yeasts and F. sanfranciscensis form a beneficial relationship but it is likely strain-dependent! 50:26 - Where do these specific species of microbes come from and where else are they found? 52:17 - Understanding the viability differences between the sourdoughs and how it may relate to management practices. 55:00 - Post Powerpoint Chat & Questions 01:05:03 - Caneron Explains the Leaven Foods Sourdough Survey Request 01:06:22 - Thank You & Goodbyes Helpful Links: Apply to get your sourdough starter sequenced by filling out our survey... Leaven Foods Sourdough Survey Request: https://bit.ly/Leaven-Foods-Sourdough... Zack Hall from Clark Street Bakery: https://clarkstreetbakery.com/   / clarkstreetbread   Jyan Isaac from Jyan Isaac Bread: https://jyanisaacbread.com/   / jyanisaacbread   Upcoming Science of Sourdough Speaker: https://www.ericpallant.com/ https://www.amazon.com/Sourdough-Cult... Upcoming Science Of Sourdough Collaboration Participants: Speak Cheezy: https://www.speak-cheezy.com/ Bub and Grandmas: https://bubandgrandmas.com Applied Microbiology for Bakers:    • Science of Sourdough "Applied Microbiology...   #slowrisepizza #zoompizzaclasses #sourdough