1 00:00:07,840 --> 00:00:10,280 Speaker 1: Hello, and welcome to Savor Protection of I Heart Radio. 2 00:00:10,360 --> 00:00:13,040 Speaker 1: I'm Annie Reese and I'm Lauren vocal Bam, and today 3 00:00:13,080 --> 00:00:16,759 Speaker 1: we've got a classic episode for you about sour dough, 4 00:00:18,120 --> 00:00:20,760 Speaker 1: which a lot of you have been writing in about 5 00:00:20,760 --> 00:00:23,240 Speaker 1: sour dough recently. Won't get into that more in a second, 6 00:00:23,280 --> 00:00:25,239 Speaker 1: but also some newer listeners have come in and said 7 00:00:25,239 --> 00:00:27,160 Speaker 1: you should definitely do sour dough, and I've been like, 8 00:00:27,240 --> 00:00:31,640 Speaker 1: oh wait ah, we have ha yes, yes, this episode 9 00:00:31,640 --> 00:00:37,160 Speaker 1: originally aired in June at a time before we knew 10 00:00:37,200 --> 00:00:41,800 Speaker 1: how to pronounce plenty. Oh so long ago, so young, 11 00:00:42,040 --> 00:00:46,560 Speaker 1: so innocent young, we didn't know plenty and plenty and 12 00:00:46,640 --> 00:00:51,400 Speaker 1: the difference. So yes, a lot of people are making 13 00:00:51,479 --> 00:00:55,640 Speaker 1: sour dough during quarantine. It is all over social media. 14 00:00:56,520 --> 00:01:00,120 Speaker 1: Celebrities are even in on it. Um. Multiple article have 15 00:01:00,200 --> 00:01:03,280 Speaker 1: come out about the psychological benefits of what's called stress 16 00:01:03,400 --> 00:01:08,679 Speaker 1: baking um, which makes sense to me. Oh yeah, absolutely so. 17 00:01:08,720 --> 00:01:11,320 Speaker 1: It makes sense also that people are making sour dough 18 00:01:11,880 --> 00:01:14,000 Speaker 1: and here in the US it has resulted in a 19 00:01:14,120 --> 00:01:16,040 Speaker 1: run on flour and yea, so I have not been 20 00:01:16,080 --> 00:01:18,479 Speaker 1: able to find you since this started. I have found 21 00:01:18,520 --> 00:01:23,760 Speaker 1: toilet paper, but not huh. Wow. Yeah, yeah, but sour 22 00:01:23,800 --> 00:01:25,800 Speaker 1: dough is useful for that because you don't have to 23 00:01:25,880 --> 00:01:30,920 Speaker 1: buy yeast. You can make your own exactly. And I 24 00:01:30,959 --> 00:01:34,000 Speaker 1: am definitely going to do this. I found my recipe 25 00:01:34,000 --> 00:01:38,080 Speaker 1: I'm going to follow. I'm gonna embark on this journey. Yeah, Like, 26 00:01:38,160 --> 00:01:40,039 Speaker 1: do do you have like a go pro? Can you like, 27 00:01:40,120 --> 00:01:42,880 Speaker 1: can you like make like a like a time lapse, 28 00:01:43,280 --> 00:01:46,520 Speaker 1: a time lapse or maybe or maybe just set up 29 00:01:47,240 --> 00:01:48,640 Speaker 1: I wouldn't have to be a go pro, like you 30 00:01:48,680 --> 00:01:51,680 Speaker 1: could just take a sequence of photos, but I could 31 00:01:51,760 --> 00:01:53,760 Speaker 1: do that as well. It would be the most boring 32 00:01:53,880 --> 00:01:58,280 Speaker 1: go pro video. But when that like first bubble, you know, 33 00:01:58,320 --> 00:02:02,680 Speaker 1: if you're most exciting things, it would be so beautiful. 34 00:02:03,440 --> 00:02:06,840 Speaker 1: I'll definitely keep everyone posted. For a lot of people, 35 00:02:06,840 --> 00:02:09,080 Speaker 1: the routine of it, from what I've read, it gives 36 00:02:09,120 --> 00:02:10,919 Speaker 1: you some feeling of control, like I've got to check 37 00:02:10,919 --> 00:02:14,600 Speaker 1: on my sour dough starter and the needing can be calming. 38 00:02:15,720 --> 00:02:18,640 Speaker 1: The process of it where you have sort of this beginning, 39 00:02:18,639 --> 00:02:21,240 Speaker 1: middle end, and then at the hopefully you have a 40 00:02:21,280 --> 00:02:23,919 Speaker 1: tangible product when you get to the end. It makes 41 00:02:23,960 --> 00:02:26,520 Speaker 1: you feel like you've accomplished something which you have you 42 00:02:26,600 --> 00:02:30,000 Speaker 1: have you've made you've made food and you can eat 43 00:02:30,040 --> 00:02:34,120 Speaker 1: it and it will hopefully taste delicious hopefully. Yeah. Yes, 44 00:02:34,440 --> 00:02:36,919 Speaker 1: And there's a feeling of community around it as people 45 00:02:36,919 --> 00:02:41,919 Speaker 1: share tips, failures, successes, recipes, these pictures. Um. Some parents 46 00:02:41,960 --> 00:02:44,840 Speaker 1: are using it as a science and teaching tool, and 47 00:02:44,919 --> 00:02:47,000 Speaker 1: as we say in this classic episode, kind of like 48 00:02:47,040 --> 00:02:50,639 Speaker 1: having a pet and a lot of you. I did 49 00:02:50,680 --> 00:02:52,760 Speaker 1: want to shout out some listeners who have written in 50 00:02:52,800 --> 00:02:58,040 Speaker 1: about their sour dough starters and experiences. Gilbert sent us 51 00:02:58,040 --> 00:03:01,320 Speaker 1: a picture of his courtesy of my starter, the Passion 52 00:03:01,360 --> 00:03:07,200 Speaker 1: of the Crust. Excellent name, also an excellent name, Jason 53 00:03:07,280 --> 00:03:12,079 Speaker 1: sour Dough Starter Bubbles. And then Grace wrote in with 54 00:03:12,120 --> 00:03:13,760 Speaker 1: her journey with sour dough when she was in the 55 00:03:13,800 --> 00:03:16,160 Speaker 1: early stages. It's kind of nervous about it. I hope 56 00:03:16,200 --> 00:03:19,040 Speaker 1: it turned out, Grace. You can check in Kenna as well. 57 00:03:19,080 --> 00:03:21,600 Speaker 1: And then of course Jane the bread Girl, whose listener 58 00:03:21,639 --> 00:03:24,560 Speaker 1: mail we read a while back. She was embarking on 59 00:03:24,600 --> 00:03:28,519 Speaker 1: a sour dough journey. And remember, if you decide to 60 00:03:28,520 --> 00:03:30,520 Speaker 1: go on this journey, are you're already on it. You 61 00:03:30,560 --> 00:03:33,920 Speaker 1: can use the discard for all kinds of things, muffins, crackers, 62 00:03:34,040 --> 00:03:38,279 Speaker 1: quick breads, pancakes, crapes. Oh yeah, I found out the 63 00:03:38,400 --> 00:03:44,680 Speaker 1: King Arthur Flower website has a recipe for chocolate sour doughcake. 64 00:03:45,480 --> 00:03:50,040 Speaker 1: Oh right, I'm like wow, I'm like mad about it. 65 00:03:50,080 --> 00:03:52,040 Speaker 1: I'm like, okay, all right, we need to figure this 66 00:03:52,080 --> 00:03:55,880 Speaker 1: out immediately. And by wi I mean me. So yeah, well, 67 00:03:56,160 --> 00:03:59,600 Speaker 1: please share with me because that sounds amazing. I'll try 68 00:03:59,600 --> 00:04:03,600 Speaker 1: to remember to post a link. Yeah, yeah, yes. Recently, 69 00:04:03,800 --> 00:04:07,400 Speaker 1: a yeast scientists Sue deep Argavalla, who who is loving 70 00:04:07,440 --> 00:04:09,280 Speaker 1: this whole thing, by the way, and is using it 71 00:04:09,320 --> 00:04:12,920 Speaker 1: as a teaching opportunity, said bread is just the beginning. 72 00:04:12,920 --> 00:04:15,360 Speaker 1: We are now making meatless products with yeast. We have 73 00:04:15,400 --> 00:04:18,360 Speaker 1: been using yeast to produce our medicines. Yeast is an 74 00:04:18,360 --> 00:04:20,520 Speaker 1: integral part of how we are going to be solving 75 00:04:20,640 --> 00:04:24,240 Speaker 1: COVID nineteening processes. The way we understand cancer, the way 76 00:04:24,240 --> 00:04:30,440 Speaker 1: we understand aging that all comes from yeast. Oh oh wonderful. Yeah. 77 00:04:30,600 --> 00:04:33,120 Speaker 1: So uh so we're gonna get into the episode. We'll 78 00:04:33,120 --> 00:04:35,039 Speaker 1: have a few updates for you at the end, but 79 00:04:35,160 --> 00:04:49,160 Speaker 1: for now, let's let former Annie and Lauren take it away. Hello, 80 00:04:49,200 --> 00:04:52,080 Speaker 1: and welcome to food Stuff. I'm Lauren vogum and I'm 81 00:04:52,080 --> 00:04:56,320 Speaker 1: an eries and our topic for today is sour dough. Bread. Yes, 82 00:04:56,960 --> 00:04:59,360 Speaker 1: so the bread. I don't know what else it would be, 83 00:04:59,360 --> 00:05:03,680 Speaker 1: but I'm sure or something humans are real creative and 84 00:05:03,839 --> 00:05:06,880 Speaker 1: and why sour dough in particular. Well, as it turns out, 85 00:05:07,080 --> 00:05:10,080 Speaker 1: bread is not a small topic of human history. In fact, 86 00:05:10,200 --> 00:05:15,719 Speaker 1: it is an enormous topic. It is a very large 87 00:05:15,760 --> 00:05:18,000 Speaker 1: undertaking just to do sour dough. So not to have 88 00:05:18,160 --> 00:05:21,480 Speaker 1: a tin plus our episode, we're gonna like look at 89 00:05:21,480 --> 00:05:26,800 Speaker 1: different types of bread and today, um and bread on 90 00:05:26,880 --> 00:05:31,640 Speaker 1: top of having a breath of information. Uh there, there's 91 00:05:32,320 --> 00:05:35,360 Speaker 1: it's so important to so many different cultures. Oh yeah, 92 00:05:35,680 --> 00:05:38,200 Speaker 1: give us a stay or daily bread or all the 93 00:05:38,240 --> 00:05:42,640 Speaker 1: idioms um like to earn his bread, or even the 94 00:05:42,720 --> 00:05:45,400 Speaker 1: etymology of words like companion, which is a combo of 95 00:05:45,440 --> 00:05:48,160 Speaker 1: two Latin words meaning someone you'll share your bread with 96 00:05:48,440 --> 00:05:51,560 Speaker 1: all the pan in it, I bet. Oh my goodness, yeah, 97 00:05:51,640 --> 00:05:54,400 Speaker 1: I didn't realize. And now I'm like, I'll share my 98 00:05:54,440 --> 00:05:56,719 Speaker 1: bread with you, Laura. Oh I would share my bread 99 00:05:56,720 --> 00:06:01,240 Speaker 1: with you Anna Okay. I also, oh, this is this 100 00:06:01,279 --> 00:06:03,479 Speaker 1: is another one that made me really hungry. Um, sour 101 00:06:03,520 --> 00:06:06,120 Speaker 1: dough might be my favorite type of bread, sour dough 102 00:06:06,200 --> 00:06:09,240 Speaker 1: is delicious. Whenever my mom baked sour dough, I would 103 00:06:09,240 --> 00:06:10,560 Speaker 1: smell at my room and I knew it was going 104 00:06:10,600 --> 00:06:15,320 Speaker 1: to be a very special special h my my mom 105 00:06:15,320 --> 00:06:17,760 Speaker 1: would make would make a non non sour dough bread 106 00:06:17,800 --> 00:06:20,560 Speaker 1: that was always a really good day as well. But Uh, 107 00:06:20,920 --> 00:06:25,240 Speaker 1: sour dough, as the name suggests, is sour bread, and 108 00:06:25,279 --> 00:06:27,440 Speaker 1: it involves two things that we wind up talking about 109 00:06:27,440 --> 00:06:31,520 Speaker 1: a lot here on food stuff, uh, yeast and yeast's 110 00:06:31,520 --> 00:06:36,719 Speaker 1: fermentation of stuff. Exactly. Basically, if you eave some wheat, 111 00:06:36,720 --> 00:06:39,599 Speaker 1: flour and water or a lump of unbaked dough out, 112 00:06:39,920 --> 00:06:42,880 Speaker 1: so I'm naturally occurring lactic acid bacteria while yeast get 113 00:06:42,960 --> 00:06:45,919 Speaker 1: up in there, they get a fermentation party started, and 114 00:06:46,080 --> 00:06:48,039 Speaker 1: when you add more flour and water to that starter, 115 00:06:48,520 --> 00:06:51,920 Speaker 1: you can make bread. Uh. The yeast in sour dough 116 00:06:52,160 --> 00:06:55,760 Speaker 1: or any bread really has enzymes that break some of 117 00:06:55,839 --> 00:07:00,200 Speaker 1: flowers starches down into sugars and um the yeast, which 118 00:07:00,200 --> 00:07:03,400 Speaker 1: are you know, single celled fungi eat some of those 119 00:07:03,440 --> 00:07:09,440 Speaker 1: sugars and excrete carbon dioxide and alcohol fermentation. Except here 120 00:07:09,680 --> 00:07:11,720 Speaker 1: the alcohol is really just a just a flavoring agent. 121 00:07:11,800 --> 00:07:14,400 Speaker 1: It helps break down other molecules in the flour that 122 00:07:14,520 --> 00:07:17,440 Speaker 1: produce all of the amazing flavors and the smells that 123 00:07:17,480 --> 00:07:20,080 Speaker 1: you get in bread. All of those aromatics um and 124 00:07:20,120 --> 00:07:22,960 Speaker 1: the carbon dioxide gas is what will make the bread rise, 125 00:07:23,560 --> 00:07:26,120 Speaker 1: assuming that you've needed and rested the dough so that 126 00:07:26,480 --> 00:07:29,840 Speaker 1: it's remaining. Starch molecules are are glutinous a k a. 127 00:07:29,960 --> 00:07:35,640 Speaker 1: Like chainey and stretchy rather than just like flir. Yeah, 128 00:07:35,640 --> 00:07:39,000 Speaker 1: you don't want flour in your bread. Are generally sounds 129 00:07:39,000 --> 00:07:45,960 Speaker 1: like something you want to avoid. Always avoid the flair. Meanwhile, oh, meanwhile, 130 00:07:46,160 --> 00:07:49,240 Speaker 1: the lactic acid bacteria and you'll remember those from our 131 00:07:49,320 --> 00:07:52,320 Speaker 1: yogurt episode. Yes, yes, they are also eating some of 132 00:07:52,320 --> 00:07:56,280 Speaker 1: those sugars and excreting a up a lactic acid. More 133 00:07:56,400 --> 00:08:02,320 Speaker 1: bacteria pool Lauren's favorite things. Yes, it makes everything better here. 134 00:08:02,400 --> 00:08:05,920 Speaker 1: It produces the acidity that gives sour dough that distinctive taste, 135 00:08:06,280 --> 00:08:08,880 Speaker 1: although generally speaking, a sour dough does not have to 136 00:08:08,880 --> 00:08:13,280 Speaker 1: be sour, just has to be made using wild yeasts 137 00:08:13,280 --> 00:08:16,560 Speaker 1: and bacteria. M By the way, the longer that you 138 00:08:16,600 --> 00:08:18,360 Speaker 1: let a sour dough starter, you know that the flour 139 00:08:18,440 --> 00:08:20,440 Speaker 1: and water mix or the or the dough lump kind 140 00:08:20,480 --> 00:08:24,600 Speaker 1: of sit out that the more flavors should develop over time, right, 141 00:08:25,200 --> 00:08:27,520 Speaker 1: because you give them bacteria more time to do, it's 142 00:08:27,640 --> 00:08:33,880 Speaker 1: more time learning. Yes, um. According to Edwoods Whirld's sour 143 00:08:34,000 --> 00:08:39,560 Speaker 1: doughs from antiquity authentic recipes from modern baker's quote, a 144 00:08:39,640 --> 00:08:42,199 Speaker 1: true sour dough is nothing more than flour and water 145 00:08:42,320 --> 00:08:45,240 Speaker 1: with wild yeast to make it rise as special bacteria 146 00:08:45,280 --> 00:08:49,160 Speaker 1: to provide the flavor. Uh bonus. As in yogurt, the 147 00:08:49,320 --> 00:08:52,760 Speaker 1: lactic acid produced by the bacteria and and the alcohol 148 00:08:52,800 --> 00:08:55,920 Speaker 1: produced by the yeast prevent the growth of harmful bacteria 149 00:08:56,240 --> 00:09:00,800 Speaker 1: in your sitting starter Um extra bonus. You can save 150 00:09:00,880 --> 00:09:03,640 Speaker 1: a lump of your dough, feed it more flour and water, 151 00:09:04,080 --> 00:09:08,280 Speaker 1: and use it to make more other leavened bread later on. 152 00:09:09,440 --> 00:09:12,920 Speaker 1: Just like with yogurt, this culture will last for you know, 153 00:09:13,040 --> 00:09:16,840 Speaker 1: as long as you keep it alive. How long could 154 00:09:16,840 --> 00:09:21,240 Speaker 1: that be? I I read claims of centuries and they've 155 00:09:21,240 --> 00:09:23,800 Speaker 1: been unable to prove it. But yeah, that's why I'm 156 00:09:23,920 --> 00:09:25,400 Speaker 1: That's why I'm going on the safe side. And the 157 00:09:25,400 --> 00:09:28,960 Speaker 1: same day there's there's at least one San Francisco bakery 158 00:09:29,000 --> 00:09:32,920 Speaker 1: that claims over a hundred years. I suspect I know 159 00:09:32,960 --> 00:09:34,760 Speaker 1: which one that is, and I think we're going to 160 00:09:34,840 --> 00:09:39,120 Speaker 1: be talking about them. We will, indeed, But before we 161 00:09:39,160 --> 00:09:41,719 Speaker 1: get there, let's let's look at the history. Yeah, a 162 00:09:41,720 --> 00:09:43,200 Speaker 1: little a little bit deeper in the history than a 163 00:09:43,240 --> 00:09:46,240 Speaker 1: hundred years ago. Here we go history. Bread has been 164 00:09:46,280 --> 00:09:51,760 Speaker 1: around for like ever. The oldest loaf of bread discovered 165 00:09:51,880 --> 00:09:56,800 Speaker 1: at this point, UM was in Switzerland, going back todd 166 00:09:57,200 --> 00:10:03,360 Speaker 1: or maybe Ndred BC history. Yeah, both dates. Yeah, I 167 00:10:03,360 --> 00:10:08,920 Speaker 1: think I saw just rates somewhere in that range. Yeah, 168 00:10:09,160 --> 00:10:13,360 Speaker 1: wall paintings and bread remains, which is not the best 169 00:10:13,960 --> 00:10:16,400 Speaker 1: ry to put it, but pretty much the only way 170 00:10:16,440 --> 00:10:18,880 Speaker 1: I could think of putting it. Share Um indicate that 171 00:10:18,960 --> 00:10:22,280 Speaker 1: the ancient Egyptians were using sour dough starters to bake 172 00:10:22,440 --> 00:10:26,600 Speaker 1: leavened bread, possibly going back up to five thousand years 173 00:10:27,320 --> 00:10:29,600 Speaker 1: and kind of like honey, it could go back even 174 00:10:29,640 --> 00:10:33,040 Speaker 1: further prewritten words, because it's the thing that just happens, 175 00:10:33,880 --> 00:10:36,160 Speaker 1: and because of that, it was probably discovered by accident 176 00:10:36,400 --> 00:10:40,120 Speaker 1: when some unsuspecting left out dough encountered some wild east 177 00:10:41,160 --> 00:10:46,360 Speaker 1: And it's usually of the genus sacrimces candid it. Yes, 178 00:10:46,440 --> 00:10:49,680 Speaker 1: I hope I got close on that pronunciation. I know, 179 00:10:49,760 --> 00:10:51,839 Speaker 1: I think that that that that was spot on. Yes 180 00:10:52,240 --> 00:10:55,959 Speaker 1: yeah um so yeah yeah, like a like early um 181 00:10:56,280 --> 00:10:58,600 Speaker 1: fermentation of of beer and wine and stuff. Yeah, this 182 00:10:58,640 --> 00:11:02,560 Speaker 1: is just stuff that was pending in nature. Um. So 183 00:11:02,600 --> 00:11:05,240 Speaker 1: it's really hard to pinpoint an original date. No one 184 00:11:05,320 --> 00:11:09,840 Speaker 1: was like, hey, guys, I was the one who discovered 185 00:11:09,880 --> 00:11:14,959 Speaker 1: the sour dough. Although whoever it was who discovered that 186 00:11:15,000 --> 00:11:18,000 Speaker 1: this was a thing, it was almost certainly related to 187 00:11:18,440 --> 00:11:24,800 Speaker 1: beer brewing. Yes, um, because the discovery of beer entailed 188 00:11:24,800 --> 00:11:28,800 Speaker 1: a lot of experimenting with starter cultures and baking and 189 00:11:28,840 --> 00:11:31,720 Speaker 1: beer brewing often happened in the same space, so it 190 00:11:31,720 --> 00:11:34,760 Speaker 1: could have gone down that way. Or according to Lawn 191 00:11:34,800 --> 00:11:38,240 Speaker 1: Walter's Old West Baking Book, baker got the idea to 192 00:11:38,280 --> 00:11:41,520 Speaker 1: add either one of the beer starter cultures or beer 193 00:11:41,520 --> 00:11:45,520 Speaker 1: barm to flower and water to see what happened. Barn, 194 00:11:45,600 --> 00:11:47,600 Speaker 1: by the way, is the the skummy kind of foam 195 00:11:47,679 --> 00:11:51,520 Speaker 1: that develops on top of stuff while it's fermenting. Yes, 196 00:11:51,600 --> 00:11:53,880 Speaker 1: this also tripped us up in our six year old 197 00:11:53,880 --> 00:11:56,120 Speaker 1: meat recipe. Yeah, I had no idea what that was. 198 00:11:56,160 --> 00:11:59,040 Speaker 1: I was, also, to be fair, quite drunk. Um. There 199 00:11:59,080 --> 00:12:00,640 Speaker 1: was a lot of meat very early in the morning 200 00:12:00,679 --> 00:12:03,000 Speaker 1: there was It was ten am, y'all. I hadn't had breakfast, 201 00:12:03,040 --> 00:12:05,480 Speaker 1: and this very nice man brought us ten samples of meat, 202 00:12:05,559 --> 00:12:08,200 Speaker 1: and he kept pouring large sample anyway. It was lovely, 203 00:12:08,480 --> 00:12:10,640 Speaker 1: it was. But I thought the barn was just the 204 00:12:10,640 --> 00:12:12,600 Speaker 1: funniest word I had ever heard in my entire life 205 00:12:12,600 --> 00:12:18,120 Speaker 1: at that juncture. It's a pretty good one. Back to 206 00:12:18,240 --> 00:12:21,199 Speaker 1: the beer birds, they tried out a bunch of different 207 00:12:21,240 --> 00:12:25,000 Speaker 1: cultures and discovered that They tried him out with the bread, 208 00:12:25,040 --> 00:12:28,000 Speaker 1: and they discovered that some made lighter, fluffier breads. And 209 00:12:28,080 --> 00:12:30,480 Speaker 1: they take a piece of that dough from a bachelor 210 00:12:30,600 --> 00:12:32,520 Speaker 1: liked and didn add some flower to keep it alive. 211 00:12:32,559 --> 00:12:36,760 Speaker 1: Ak a sour dough starter and a quote from Lawn 212 00:12:36,800 --> 00:12:40,120 Speaker 1: Walter's book. I really liked quote. Each starter has its 213 00:12:40,120 --> 00:12:43,800 Speaker 1: own characteristic taste and smell. Many older starters are guarded 214 00:12:43,840 --> 00:12:45,880 Speaker 1: by their owners as if they were a key to heaven. 215 00:12:46,400 --> 00:12:51,240 Speaker 1: They're passed on generation to generation and rarely share not 216 00:12:51,720 --> 00:12:55,679 Speaker 1: so friendly bread. No, it's a different time, but it 217 00:12:55,760 --> 00:12:58,560 Speaker 1: does still kind of happened. And people give these families 218 00:12:58,559 --> 00:13:01,880 Speaker 1: starters fund names like Clint Eastwood. I enjoyed looking through 219 00:13:01,880 --> 00:13:07,000 Speaker 1: those names there's yeah, there's there's there's good lists out there. Um. 220 00:13:07,120 --> 00:13:09,480 Speaker 1: And of course folks at this time had no idea, 221 00:13:09,800 --> 00:13:11,800 Speaker 1: oh why this was happening. You know, they just knew 222 00:13:11,800 --> 00:13:13,400 Speaker 1: that if they took a little bit of this one 223 00:13:13,440 --> 00:13:15,600 Speaker 1: thing that they made turned out good and they put 224 00:13:15,600 --> 00:13:17,839 Speaker 1: it into their next batch, that next batch turned out 225 00:13:17,840 --> 00:13:20,760 Speaker 1: good too, right, And going back to her mead guy 226 00:13:20,760 --> 00:13:23,240 Speaker 1: briefly for a second, corn at him. That's why we 227 00:13:23,280 --> 00:13:28,320 Speaker 1: call spirit spirits because they didn't know what was happening 228 00:13:28,480 --> 00:13:31,440 Speaker 1: that was causing the fermentation in the alcohol, and it 229 00:13:31,520 --> 00:13:33,800 Speaker 1: was kind of like you're praying to the spirits. Yeah, yeah, 230 00:13:33,840 --> 00:13:36,080 Speaker 1: you're like, oh, the soul of the beer, please make 231 00:13:36,120 --> 00:13:39,520 Speaker 1: my beer beer and not just rotten barley water. Right, 232 00:13:40,640 --> 00:13:44,160 Speaker 1: one thing is better than that other thing. I easily 233 00:13:44,480 --> 00:13:47,520 Speaker 1: want you to help me out on this spirit. I 234 00:13:47,559 --> 00:13:51,120 Speaker 1: hope that that is true. But it's a fun story. Nonetheless, Yes, 235 00:13:51,360 --> 00:13:53,280 Speaker 1: thank you, thank you to Justin amongst mead for that, 236 00:13:53,360 --> 00:13:56,280 Speaker 1: for that lovely story. Yes, thank you Justin. So anyway, 237 00:13:56,320 --> 00:14:00,440 Speaker 1: bread making and sourdough spread from ancient Egypt to ancient 238 00:14:00,480 --> 00:14:04,600 Speaker 1: Greece sometime around eight hundred BC, and at the time 239 00:14:04,600 --> 00:14:08,040 Speaker 1: it was a luxury only for the wealthy, and the 240 00:14:08,120 --> 00:14:10,480 Speaker 1: baking of it was left completely to women. This was 241 00:14:10,520 --> 00:14:13,600 Speaker 1: a fact that everywhere I read they felt compelled to 242 00:14:13,720 --> 00:14:16,280 Speaker 1: include a beer. At the time, too, I think was 243 00:14:16,360 --> 00:14:19,680 Speaker 1: lady work. So it wasn't until eight hundred b C. 244 00:14:19,960 --> 00:14:22,840 Speaker 1: That written records of bakeries offering bread for sale pop 245 00:14:22,920 --> 00:14:26,200 Speaker 1: up an ancient Greece. There you go, and then after 246 00:14:26,280 --> 00:14:30,240 Speaker 1: contact with Greece, sour dough traveled to ancient Rome, where 247 00:14:30,320 --> 00:14:34,160 Speaker 1: improved methods of needing and baking made bread more widely available, 248 00:14:34,840 --> 00:14:38,000 Speaker 1: and in one six b C. Cato the Elder detailed 249 00:14:38,040 --> 00:14:41,720 Speaker 1: several different types of bread. Greece also spread sour dough 250 00:14:41,760 --> 00:14:46,240 Speaker 1: to France sometime around the fourth century BC. Greeks living 251 00:14:46,240 --> 00:14:48,120 Speaker 1: in France noticed that if you replaced the water and 252 00:14:48,200 --> 00:14:51,080 Speaker 1: bread dough with the foam from a beer like fermented drink, 253 00:14:51,560 --> 00:14:55,480 Speaker 1: it produced a lighter, fluffier bread, and the cloudier the loquid, 254 00:14:55,880 --> 00:15:00,200 Speaker 1: the better the ant product. Due to Paris's proximity to 255 00:15:00,240 --> 00:15:02,480 Speaker 1: the major we producing area of the region, it produced 256 00:15:02,520 --> 00:15:04,920 Speaker 1: some of the country's first bakers, and at the time 257 00:15:04,960 --> 00:15:07,600 Speaker 1: all the bread they were baking was sour dough, both 258 00:15:07,600 --> 00:15:10,480 Speaker 1: because it was all they knew fermentation wise, and it 259 00:15:10,560 --> 00:15:14,120 Speaker 1: was cheaper because you didn't need any expensive salt thanks 260 00:15:14,120 --> 00:15:17,240 Speaker 1: to the acidity. Ah. Yeah, assault also helps break down 261 00:15:17,280 --> 00:15:21,320 Speaker 1: molecules in rising bread and in uh starters, making it 262 00:15:21,360 --> 00:15:26,880 Speaker 1: more flavorful, tasty stuff. And then one of our old friends, 263 00:15:27,240 --> 00:15:30,080 Speaker 1: Fliny the Elder, he talked about a lot of things. 264 00:15:30,200 --> 00:15:34,160 Speaker 1: He really did. He wrote in his seventies seven ce 265 00:15:34,280 --> 00:15:39,280 Speaker 1: Ish Encyclopedia Natural History that quote, Generally, however, they do 266 00:15:39,360 --> 00:15:41,360 Speaker 1: not heat it up at all, but only use the 267 00:15:41,360 --> 00:15:45,280 Speaker 1: dough kept over from the day before. Manifestly, it is 268 00:15:45,400 --> 00:15:48,880 Speaker 1: natural for sourness to make the dope ferment, and likewise 269 00:15:48,880 --> 00:15:51,720 Speaker 1: that people who live on fermented bread have weaker bodies, 270 00:15:52,080 --> 00:15:57,040 Speaker 1: inasmuch as in old days outstanding wholesomeness was ascribed to wheat, 271 00:15:57,520 --> 00:16:03,400 Speaker 1: the heavier it was. But okay, yeah. He also claimed 272 00:16:03,400 --> 00:16:08,400 Speaker 1: that sarado was better for health, which is truish due 273 00:16:08,400 --> 00:16:12,400 Speaker 1: to the good bacteria. I suppose. Yeah, there is a 274 00:16:12,480 --> 00:16:17,440 Speaker 1: teny amount of research teeny parttern research, not like plenty res. 275 00:16:18,320 --> 00:16:20,440 Speaker 1: I wonder what research Planny was doing. I'm sure it 276 00:16:20,480 --> 00:16:24,000 Speaker 1: was fascinating. But according to a two thousand eight acted 277 00:16:24,120 --> 00:16:27,840 Speaker 1: diabetological study and a two thousand and eleven study out 278 00:16:27,840 --> 00:16:33,440 Speaker 1: of clinical gastro intrology and hepatology in Italy indicating that 279 00:16:33,560 --> 00:16:36,880 Speaker 1: due to the lower amount of gluten content and sourdough bread, 280 00:16:37,000 --> 00:16:40,200 Speaker 1: it may be more tolerable for people with stilly exercise. Yeah, 281 00:16:40,720 --> 00:16:44,680 Speaker 1: small sample sizes though, um it does produce a smaller 282 00:16:44,720 --> 00:16:48,000 Speaker 1: search of glucose than most other breads. Well that's good news. 283 00:16:48,120 --> 00:16:53,359 Speaker 1: Yeah so grain of salt, grain of salt. It but 284 00:16:53,400 --> 00:16:58,800 Speaker 1: the research does exist around the same time, plenty time. Uh. 285 00:16:59,120 --> 00:17:04,159 Speaker 1: Roman poet June of All wrote satire ten or the 286 00:17:04,240 --> 00:17:10,520 Speaker 1: famous and recently Hunger Games repopularized phrase Panama senses our 287 00:17:10,560 --> 00:17:14,480 Speaker 1: bread and circuses comes from. Okay, so that takes care 288 00:17:14,520 --> 00:17:18,360 Speaker 1: of the ancient history, and we'll move on to some 289 00:17:18,400 --> 00:17:21,200 Speaker 1: more modern stuff after a quick break for a word 290 00:17:21,240 --> 00:17:34,160 Speaker 1: from our sponsor, and we're back, Thank you sponsor. Um. So, 291 00:17:34,160 --> 00:17:36,360 Speaker 1: so we we divided up the ancient and the kind 292 00:17:36,359 --> 00:17:38,600 Speaker 1: of modern history like that, because, as it turns out, 293 00:17:38,800 --> 00:17:42,119 Speaker 1: nothing really happened, um in the history of of sour 294 00:17:42,160 --> 00:17:46,639 Speaker 1: dough bread for you know, a few millennia right until 295 00:17:46,960 --> 00:17:51,560 Speaker 1: the rediscovery of Brewers East around the four six hundreds. 296 00:17:52,240 --> 00:17:56,119 Speaker 1: In various parts of Europe doing different stuff at different times. Um. 297 00:17:56,440 --> 00:17:58,960 Speaker 1: Germany kind of figured it out first thanks to the 298 00:17:59,000 --> 00:18:04,400 Speaker 1: close relationship between brewing and baking in medieval monasteries. And uh. 299 00:18:04,840 --> 00:18:08,480 Speaker 1: Then in seventeenth century France, they found that the addition 300 00:18:08,520 --> 00:18:12,600 Speaker 1: of brewers heast made a softer, fluffier bread than the 301 00:18:12,600 --> 00:18:18,280 Speaker 1: then usual pain brie. They called yeah, the new the 302 00:18:18,280 --> 00:18:20,240 Speaker 1: new fancy one with the brewers east was called that 303 00:18:20,400 --> 00:18:27,159 Speaker 1: other thing that Annie just said that one. Um. It 304 00:18:27,280 --> 00:18:31,760 Speaker 1: was also around this time that um hell Anthony van 305 00:18:32,000 --> 00:18:38,080 Speaker 1: Lelon leland hook. Mm hmmmm, I saw it both leland 306 00:18:38,080 --> 00:18:42,720 Speaker 1: Hook and lean hook, so I'm not sure which one 307 00:18:42,840 --> 00:18:47,119 Speaker 1: it should be. I'm sorry, Dutch. Uh, this dude, he 308 00:18:47,440 --> 00:18:51,000 Speaker 1: developed microscopic lenses that allowed him to observe stuff like 309 00:18:51,080 --> 00:18:55,960 Speaker 1: bacteria and yeast, These these tiny, uh, single cellular organisms. Um. 310 00:18:55,960 --> 00:18:57,960 Speaker 1: He didn't realize that they were alive at the time, 311 00:18:58,280 --> 00:19:00,840 Speaker 1: but um, but people did begin to real us due 312 00:19:00,880 --> 00:19:02,919 Speaker 1: to due to this kind of research that this yeast 313 00:19:03,000 --> 00:19:07,160 Speaker 1: stuff was what made fermentation work. And also apparently there 314 00:19:07,200 --> 00:19:09,639 Speaker 1: was a hole to do in French parliament about the 315 00:19:09,680 --> 00:19:13,440 Speaker 1: health of brewersies after doctors from the Paris University concluded 316 00:19:13,920 --> 00:19:17,480 Speaker 1: used to be detrimental, mainly because one it was bitter 317 00:19:17,880 --> 00:19:21,560 Speaker 1: and to the fact rotting water and barley was involved 318 00:19:21,720 --> 00:19:25,560 Speaker 1: in this bitterness. So brewers yeast was outlawed in sixteen 319 00:19:25,640 --> 00:19:28,760 Speaker 1: sixty eight, but two years later in sixteen seventy it 320 00:19:28,880 --> 00:19:32,400 Speaker 1: was mostly reversed and brewersies could once again be used 321 00:19:32,440 --> 00:19:35,600 Speaker 1: in bread making in combination with sour dough. A written 322 00:19:35,600 --> 00:19:38,239 Speaker 1: recipe from this time called for feeding and rising your 323 00:19:38,240 --> 00:19:42,000 Speaker 1: sour dough starter for three times. Two to three sour 324 00:19:42,080 --> 00:19:44,920 Speaker 1: dough starters was the norm at this point in time. Huh, 325 00:19:45,119 --> 00:19:49,160 Speaker 1: that's that's a lot of that's a lot of work, yes, um. 326 00:19:49,359 --> 00:19:54,440 Speaker 1: And the replacement of millstones and mills with steel rollers 327 00:19:54,440 --> 00:19:58,280 Speaker 1: in seventeen hundreds made the flower refining process cheaper and 328 00:19:58,320 --> 00:20:00,919 Speaker 1: helped shift bread from something that most people made at 329 00:20:00,960 --> 00:20:04,680 Speaker 1: home to something more people, especially workers, preferred to buy. 330 00:20:04,800 --> 00:20:07,400 Speaker 1: Um and this the the early bit of the Industrial 331 00:20:07,400 --> 00:20:11,080 Speaker 1: Revolution was the point around which bread baking really started 332 00:20:11,119 --> 00:20:14,040 Speaker 1: moving out of the home and into commercial bakeries and 333 00:20:14,160 --> 00:20:18,000 Speaker 1: in cities anyway, in a widespread kind of way. And 334 00:20:18,200 --> 00:20:22,080 Speaker 1: in eighteen forty and Austrian baker based in France discovered 335 00:20:22,080 --> 00:20:25,399 Speaker 1: how to make bread without sour dough using only yeast 336 00:20:25,440 --> 00:20:30,320 Speaker 1: fermentation called poolish. At the time, bakers were still getting 337 00:20:30,320 --> 00:20:34,800 Speaker 1: their yeast cultures from brewers, and soon after, in eighteen 338 00:20:34,800 --> 00:20:38,280 Speaker 1: fifty four, a patent for manufacturing powdered yeast was issued, 339 00:20:38,840 --> 00:20:42,160 Speaker 1: and by eight seventy two France had opened their first 340 00:20:42,200 --> 00:20:45,879 Speaker 1: factory of grain fermented yeast that was more consistent and 341 00:20:45,920 --> 00:20:49,240 Speaker 1: had a longer shelf life, which, as you would guess, 342 00:20:49,280 --> 00:20:53,080 Speaker 1: hit the saradough industry. Pretty hard bread baking using the 343 00:20:53,119 --> 00:20:57,640 Speaker 1: Polish method had been fairly common by eighteen eighty five, 344 00:20:57,760 --> 00:21:01,240 Speaker 1: and sar dough bread became known as front bread. Yes, 345 00:21:01,720 --> 00:21:08,400 Speaker 1: Polish method, Yeah, using geese Poolish polish right. Yes. It's 346 00:21:08,400 --> 00:21:10,520 Speaker 1: also around this time that the American gold Rush was 347 00:21:10,560 --> 00:21:14,480 Speaker 1: underway and prospectors in San Francisco bread was becoming a thing. 348 00:21:15,040 --> 00:21:17,840 Speaker 1: But we will come back to that in a second. Yes. 349 00:21:18,280 --> 00:21:23,240 Speaker 1: In the meanwhile, Also around this this eighteen soon time, um, 350 00:21:23,280 --> 00:21:25,760 Speaker 1: there was a weird resurgence of the idea that leavened 351 00:21:25,800 --> 00:21:30,359 Speaker 1: bread is bad for you. Um. This time started in America. Um, 352 00:21:30,400 --> 00:21:34,240 Speaker 1: you know, is Baker's east toxic? Is anything associated with 353 00:21:34,320 --> 00:21:38,120 Speaker 1: beer terrible? Are sour things? On Good News at eleven 354 00:21:38,480 --> 00:21:41,960 Speaker 1: um in. In eighteen fifty two, a popular cookbook called 355 00:21:42,119 --> 00:21:46,320 Speaker 1: Directions for Cookery and its various branches decreed all bread 356 00:21:46,359 --> 00:21:49,680 Speaker 1: that is sour heavy or ill baked is not only unpalatable, 357 00:21:49,880 --> 00:21:54,280 Speaker 1: but extremely unwholesome and should never be eaten. These accidents 358 00:21:54,359 --> 00:21:57,800 Speaker 1: so frequently happened when bread is made at home by careless, 359 00:21:57,880 --> 00:22:02,280 Speaker 1: unpracticed or incompetent per since strong, fresh yeast from the 360 00:22:02,280 --> 00:22:07,200 Speaker 1: brewery should always be used in preference to any others. Wow, 361 00:22:07,680 --> 00:22:11,480 Speaker 1: those are some strong words, but I feel insulted, person, 362 00:22:12,040 --> 00:22:14,040 Speaker 1: I know right, and like sour dough is delicious, and 363 00:22:14,080 --> 00:22:20,959 Speaker 1: shut your face man incompetent unpalatable, like they have a 364 00:22:21,000 --> 00:22:27,479 Speaker 1: word goodness this person. Meanwhile, in eighteen fifty seven, uh 365 00:22:27,640 --> 00:22:31,800 Speaker 1: Louis Pasteur published his initial findings about how yeast is 366 00:22:31,800 --> 00:22:34,320 Speaker 1: is actually a living organism and the colonies of it 367 00:22:34,440 --> 00:22:38,400 Speaker 1: must be alive in order to make fermentation happen, which 368 00:22:38,400 --> 00:22:40,560 Speaker 1: is true because dead yeast doesn't do a whole lot 369 00:22:40,600 --> 00:22:45,119 Speaker 1: for you know. Um. This did not help the freak 370 00:22:45,160 --> 00:22:49,520 Speaker 1: out that some people were experiencing about leavened bread. Um. However, 371 00:22:49,720 --> 00:22:53,000 Speaker 1: in the long run, everyone calmed down, and and this 372 00:22:53,200 --> 00:22:56,840 Speaker 1: the science let people select the best yeasts and and 373 00:22:57,320 --> 00:23:00,320 Speaker 1: the best treatments for them in order to make better 374 00:23:00,359 --> 00:23:03,480 Speaker 1: bread products. Um today strains of this very yeast that 375 00:23:03,720 --> 00:23:07,400 Speaker 1: that Louis was working with. Sacro mices Sarah visier um 376 00:23:07,520 --> 00:23:10,560 Speaker 1: are are bread especially for quick growth in in commercial 377 00:23:10,680 --> 00:23:14,760 Speaker 1: baker's East right, and speaking of commercials bakers East in 378 00:23:14,800 --> 00:23:19,000 Speaker 1: the nineteenth century, a combination of the development of commercial 379 00:23:19,000 --> 00:23:23,960 Speaker 1: bakers East and in Europe specifically regulations preventing long hours 380 00:23:24,119 --> 00:23:26,800 Speaker 1: or working at night, meant that sour dough lost even 381 00:23:26,880 --> 00:23:31,400 Speaker 1: more ground. Two breads that rose more quickly and consistently 382 00:23:31,720 --> 00:23:36,200 Speaker 1: like the baggett. People still baked in home, yes, and 383 00:23:36,400 --> 00:23:41,399 Speaker 1: families still passed their starter cultures on in clay jocks. 384 00:23:41,440 --> 00:23:44,320 Speaker 1: And an exception up to this was in northern Europe, 385 00:23:44,359 --> 00:23:47,879 Speaker 1: where rye bread was popular and sour dough worked as 386 00:23:47,920 --> 00:23:51,639 Speaker 1: a leavening agent, where bakers East did not, because rye 387 00:23:51,640 --> 00:23:56,760 Speaker 1: doesn't have enough gluten to become fluffy with East alone. Uh. 388 00:23:56,880 --> 00:24:03,520 Speaker 1: In nineteen sixty four, bread expert Raymond Calvel wrote, sour 389 00:24:03,600 --> 00:24:08,639 Speaker 1: dough breadmaking does not exist any Wow, you love dire 390 00:24:08,720 --> 00:24:12,000 Speaker 1: things to say about sour dough, I know, do not 391 00:24:12,240 --> 00:24:16,720 Speaker 1: mince words. It wasn't until the nineteen eighties that it 392 00:24:16,760 --> 00:24:20,240 Speaker 1: would have a comeback to due to a demand for 393 00:24:20,240 --> 00:24:23,040 Speaker 1: a higher bread quality, and also because in the nineteen 394 00:24:23,040 --> 00:24:27,159 Speaker 1: seventies a dry sour dough entered the market pretty quickly, 395 00:24:27,200 --> 00:24:32,560 Speaker 1: sailing economically past sour do starter cultures. This allowed sour 396 00:24:32,600 --> 00:24:35,560 Speaker 1: dough to go from being a semihard to find ish 397 00:24:35,640 --> 00:24:39,480 Speaker 1: artisanal bread to something more widespread and commercially available, and 398 00:24:39,640 --> 00:24:44,600 Speaker 1: in nineteen France and the UK issued regulations defining sour 399 00:24:44,640 --> 00:24:49,159 Speaker 1: dough bread regulations I love them. Yes, mastipulations like the 400 00:24:49,200 --> 00:24:52,200 Speaker 1: bread must have a potential maximum pH of four point 401 00:24:52,280 --> 00:24:55,120 Speaker 1: three and the scetic acid content must be at least 402 00:24:55,200 --> 00:24:58,520 Speaker 1: nine hundred parts per million UM. Germany had a law 403 00:24:58,640 --> 00:25:01,960 Speaker 1: differentiating between the more labor intensive starter culture sour dough 404 00:25:01,960 --> 00:25:04,720 Speaker 1: bread and sour dough is made using giant sour dough. 405 00:25:05,560 --> 00:25:08,840 Speaker 1: This kind of reminds me of Champagne and how specific 406 00:25:08,880 --> 00:25:11,320 Speaker 1: they are with what it is. Yeah, No, it's great 407 00:25:11,720 --> 00:25:15,520 Speaker 1: all of that. UM. Scientists have worked to identify both 408 00:25:15,560 --> 00:25:18,200 Speaker 1: the natural strains of yeasts and bacteria that makes sour 409 00:25:18,280 --> 00:25:21,919 Speaker 1: do happen, and also new strains that could be awesome. 410 00:25:22,240 --> 00:25:26,680 Speaker 1: There's dizzy only extensive research into these critters and their interactions. 411 00:25:26,840 --> 00:25:30,439 Speaker 1: Um More than twenty species of common yeasts and fifty 412 00:25:30,480 --> 00:25:34,320 Speaker 1: species of common lactic acid bacteria have been identified in 413 00:25:34,359 --> 00:25:38,040 Speaker 1: different sour dough starters around the world. That's beautiful. It 414 00:25:38,320 --> 00:25:42,600 Speaker 1: is also beautiful is the bit that we skipped over 415 00:25:43,320 --> 00:25:48,239 Speaker 1: about the San Franciscan history of sour dough specifically, And 416 00:25:48,320 --> 00:25:50,960 Speaker 1: we'll get to that right after a quick word from 417 00:25:50,960 --> 00:26:03,880 Speaker 1: our sponsor, then we're back, Thank you, sponsor. So earlier 418 00:26:04,320 --> 00:26:06,760 Speaker 1: we mentioned the Gold Rush and San Francisco sour dough, 419 00:26:07,160 --> 00:26:10,000 Speaker 1: which you might have heard that the town is famous for. Yeah, 420 00:26:10,160 --> 00:26:12,000 Speaker 1: I have to admit when I think of sour dough, 421 00:26:12,000 --> 00:26:16,160 Speaker 1: I think of San Francisco. I think of my belly. 422 00:26:16,320 --> 00:26:20,359 Speaker 1: I don't know anyway, um uh. Some some bakeries in 423 00:26:20,359 --> 00:26:22,399 Speaker 1: San Francisco, as we said earlier, claimed that they have 424 00:26:22,480 --> 00:26:25,399 Speaker 1: kept their starters alive in bold than one hundred years. 425 00:26:26,240 --> 00:26:28,919 Speaker 1: But to trace the city's history with sour dough, we 426 00:26:29,000 --> 00:26:36,680 Speaker 1: have to go to Mexico. Oh yep. When when gold 427 00:26:36,720 --> 00:26:39,879 Speaker 1: was discovered in the American River in northern California in 428 00:26:40,040 --> 00:26:43,000 Speaker 1: eighty eight, UM, it kicked off the Great Gold Rush 429 00:26:43,080 --> 00:26:46,400 Speaker 1: of eighty nine. This is not in Mexico yet. Um. 430 00:26:46,760 --> 00:26:49,880 Speaker 1: But it wasn't only rubes with no mining knowledge who 431 00:26:49,960 --> 00:26:52,120 Speaker 1: were hoping to get rich quick who flooded into San 432 00:26:52,160 --> 00:26:55,120 Speaker 1: Francisco at the time. UM. Gold miners also came up 433 00:26:55,240 --> 00:26:58,439 Speaker 1: from Mexico and Texas. And meanwhile, a whole bunch of 434 00:26:58,440 --> 00:27:01,679 Speaker 1: French colonials had taken up residents in Mexico before the 435 00:27:01,680 --> 00:27:05,880 Speaker 1: Republic's independence from Spain in the eighteen twenties, and those 436 00:27:06,240 --> 00:27:08,920 Speaker 1: French kids brought the tradition of sour dough bread with 437 00:27:08,960 --> 00:27:15,560 Speaker 1: them to Mexico. This is great, yeah, um. Side note, Uh, 438 00:27:15,680 --> 00:27:18,280 Speaker 1: there's a story from the nineteen thirties to forties about 439 00:27:18,320 --> 00:27:21,880 Speaker 1: the quality of of Mexican sour dough. Phil Harris, who 440 00:27:21,960 --> 00:27:25,080 Speaker 1: was the bandleader and a performer on the Jack Benny Program, 441 00:27:25,160 --> 00:27:29,439 Speaker 1: famous radio show television show. Um uh, supposedly got his 442 00:27:29,480 --> 00:27:32,560 Speaker 1: sour dough from this bakery in Tijuana that he just loved. 443 00:27:32,760 --> 00:27:34,199 Speaker 1: It was the only place that he would buy his 444 00:27:34,200 --> 00:27:38,040 Speaker 1: sour dough bread. Um, right up until on a return 445 00:27:38,119 --> 00:27:41,720 Speaker 1: trip he was stuffed by customs agents who slashed open 446 00:27:41,800 --> 00:27:44,720 Speaker 1: all of his sour dough loaves looking for As the article, 447 00:27:44,720 --> 00:27:48,359 Speaker 1: I found the story and put it quote contraband often 448 00:27:48,400 --> 00:27:56,760 Speaker 1: associated with musicians. M hmm. I wonder what that could be. Uh, 449 00:27:56,800 --> 00:28:02,640 Speaker 1: No one knows. Cocaine. Um Okay, anyway, I'm back back 450 00:28:02,640 --> 00:28:05,960 Speaker 1: to the early early to mid eighteen hundreds. UM. So, 451 00:28:06,800 --> 00:28:10,919 Speaker 1: through through these French colonialists, sour dough spread throughout certain 452 00:28:11,040 --> 00:28:15,399 Speaker 1: parts of the Southwest. And so when Mexican and Texan 453 00:28:15,480 --> 00:28:18,240 Speaker 1: miners came up to northern California during the gold Rush, 454 00:28:18,440 --> 00:28:21,639 Speaker 1: they in turn brought it there with them, um. And 455 00:28:21,680 --> 00:28:23,919 Speaker 1: they shared the starters and in the method with the 456 00:28:24,000 --> 00:28:26,479 Speaker 1: other miners there. They did keep a pot of starter 457 00:28:26,760 --> 00:28:28,879 Speaker 1: or a little ball of starter dough with them wherever 458 00:28:28,920 --> 00:28:32,640 Speaker 1: they camped and baked sour dough bread, biscuits or flapjacks 459 00:28:32,680 --> 00:28:36,359 Speaker 1: in their Dutch ovens or iron skillets over campfires. M 460 00:28:36,560 --> 00:28:39,800 Speaker 1: hm hmm. One of the people who would obtain some 461 00:28:39,840 --> 00:28:44,040 Speaker 1: of the sour dough starter was Isidore Bodin, French immigrant 462 00:28:44,120 --> 00:28:47,080 Speaker 1: from a long line of bakers. He he really dug 463 00:28:47,120 --> 00:28:49,400 Speaker 1: this starter and started using it in his bread's when 464 00:28:49,400 --> 00:28:52,200 Speaker 1: he opened the boat In Bakery in eighteen forty nine, 465 00:28:52,600 --> 00:28:55,400 Speaker 1: which is sometimes hailed as the first Sara dough bakery 466 00:28:55,440 --> 00:28:58,360 Speaker 1: in the area. There's a little bit of contention there. 467 00:28:58,400 --> 00:29:00,840 Speaker 1: The owners of Colombo Baking come Puny across the Bay 468 00:29:00,840 --> 00:29:03,720 Speaker 1: in Oakland, say they were the first people making sour 469 00:29:03,760 --> 00:29:07,720 Speaker 1: dough um at any rate, at least a dozen French 470 00:29:07,880 --> 00:29:10,760 Speaker 1: bread as they were called bakeries that we're selling sour dough, 471 00:29:10,840 --> 00:29:13,400 Speaker 1: which was being called French bread still in some places. 472 00:29:13,680 --> 00:29:16,520 Speaker 1: Um what would open in the area by eighteen fifty four, 473 00:29:18,040 --> 00:29:20,880 Speaker 1: a dozen among the like sixty three total bakeries that 474 00:29:20,960 --> 00:29:25,120 Speaker 1: the city hosted suddenly by then because gold Rush super 475 00:29:25,120 --> 00:29:28,440 Speaker 1: wild um and sour do's popularity with the mining population 476 00:29:28,920 --> 00:29:32,560 Speaker 1: would ensure its continued salem even through all of the 477 00:29:32,600 --> 00:29:35,480 Speaker 1: big baker's yeast trends that we were talking about UM 478 00:29:35,560 --> 00:29:38,760 Speaker 1: in the coming decades. There's a there's a story about 479 00:29:38,880 --> 00:29:42,520 Speaker 1: Budden's Bakery during the big quake of nineteen o six 480 00:29:42,520 --> 00:29:45,600 Speaker 1: in San Francisco and and the fires that spread in 481 00:29:45,600 --> 00:29:49,720 Speaker 1: its aftermath. Budden's widow, Louise saved this this family starter 482 00:29:50,080 --> 00:29:52,560 Speaker 1: by throwing some of it in a wooden bucket before 483 00:29:52,600 --> 00:29:57,160 Speaker 1: she fled that. Yeah, the bakery is still open today. 484 00:29:57,160 --> 00:29:59,240 Speaker 1: You can go check it out and argue with my 485 00:29:59,240 --> 00:30:01,440 Speaker 1: pronunciation off a name. I went there when I went 486 00:30:01,480 --> 00:30:03,920 Speaker 1: to visit my little mother. Oh man, I've never been. 487 00:30:04,280 --> 00:30:08,640 Speaker 1: It was so good. I also went to Turteen all 488 00:30:08,720 --> 00:30:11,479 Speaker 1: the sour doughs. Yeah, oh, now I want it. Okay. 489 00:30:11,480 --> 00:30:15,640 Speaker 1: San Francisco was like baking tour for Annie. I went, 490 00:30:15,840 --> 00:30:18,040 Speaker 1: I w I woke up like four am to hit 491 00:30:18,080 --> 00:30:21,960 Speaker 1: all the bakeries. They sold out of things. Oh man, 492 00:30:22,320 --> 00:30:24,120 Speaker 1: I think I missed that entirely. I think I was 493 00:30:24,160 --> 00:30:27,080 Speaker 1: on like a fish. Every time I'm in California, I'm 494 00:30:27,120 --> 00:30:33,280 Speaker 1: like sushi and avocados them in my face. Maybe next time, Okay, 495 00:30:33,360 --> 00:30:35,680 Speaker 1: next time, next time. There's a lot of good bakeries there. Oh, 496 00:30:35,720 --> 00:30:38,640 Speaker 1: I believe you. But but back to the past. Yes. 497 00:30:39,200 --> 00:30:42,320 Speaker 1: During the during the Klondike Gold Rush of the eighteen nineties, 498 00:30:42,760 --> 00:30:46,920 Speaker 1: uh miners from northern California headed north and brought sour 499 00:30:47,000 --> 00:30:50,120 Speaker 1: dough with them again um and and they brought it 500 00:30:50,160 --> 00:30:53,480 Speaker 1: with them so characteristically that a nickname for these prospectors 501 00:30:53,760 --> 00:30:57,479 Speaker 1: was the sour doughs um. Some stories said the nickname 502 00:30:57,560 --> 00:31:01,560 Speaker 1: came from their tendency to keep their starter literally on 503 00:31:01,600 --> 00:31:05,080 Speaker 1: their person, like using their body heat to maintain the 504 00:31:05,120 --> 00:31:10,120 Speaker 1: culture in the freezing weather. Ruth Almond wrote in a 505 00:31:10,120 --> 00:31:12,920 Speaker 1: whole book dedicated to this topic. That quote, A true 506 00:31:12,920 --> 00:31:15,520 Speaker 1: Alaskan sour dough would as soon spend a year in 507 00:31:15,520 --> 00:31:18,000 Speaker 1: the hills without his rifle as to tough it through 508 00:31:18,080 --> 00:31:22,520 Speaker 1: without his bubbling sour dough pot. That's so great, I 509 00:31:22,680 --> 00:31:28,800 Speaker 1: know U. Starting around nine, a couple of microbiologists set 510 00:31:28,960 --> 00:31:32,400 Speaker 1: out to catalog the yeasts and bacteria that makes San 511 00:31:32,440 --> 00:31:36,120 Speaker 1: Francisco sour doughs so special. They found that the yeast 512 00:31:36,800 --> 00:31:41,680 Speaker 1: most usually happening in San Francisco bread is Candida millarry 513 00:31:42,320 --> 00:31:46,120 Speaker 1: millery maybe either one, And they identified a new species 514 00:31:46,160 --> 00:31:54,720 Speaker 1: of lactic acid bacteria called lacto Bacsilus san Francis census. Yeah, 515 00:31:55,520 --> 00:32:00,800 Speaker 1: San Francisco, right, your bacteria famous? Uh. The yeast is 516 00:32:00,800 --> 00:32:04,480 Speaker 1: is particularly tolerant of acids and doesn't eat maltose at, 517 00:32:04,520 --> 00:32:06,840 Speaker 1: a type of sugar which the bacteria needs to live. 518 00:32:07,560 --> 00:32:12,440 Speaker 1: Lactovaccilus san census is not unique to San Francisco, though um. 519 00:32:12,440 --> 00:32:15,920 Speaker 1: It has since been identified in sour doughs around the world. Wow, 520 00:32:16,480 --> 00:32:21,520 Speaker 1: it's getting around, javelin going places. It was first identified 521 00:32:21,520 --> 00:32:24,400 Speaker 1: in San Francisco. Okay, it's not. It's not necessarily native 522 00:32:24,440 --> 00:32:27,640 Speaker 1: to their um. Also in case you had no idea 523 00:32:27,840 --> 00:32:30,800 Speaker 1: like me, Um that the mascot of San Francisco forty niners, 524 00:32:30,960 --> 00:32:37,040 Speaker 1: you know, gold Rush of forty nine is still sour dough. Sam, 525 00:32:37,160 --> 00:32:39,480 Speaker 1: It's kind of like Prospector, Dude. I don't I don't 526 00:32:39,520 --> 00:32:40,960 Speaker 1: know if that. I hope he has a pail and 527 00:32:41,080 --> 00:32:44,080 Speaker 1: it has sour dough bread in it. Oh my god, 528 00:32:44,160 --> 00:32:46,640 Speaker 1: I hope he just throws loaves of bread at people. 529 00:32:46,960 --> 00:32:49,120 Speaker 1: I would go. I would go to definitely go to 530 00:32:49,160 --> 00:32:55,640 Speaker 1: that game. I would just have like a bucket like 531 00:32:55,640 --> 00:32:59,400 Speaker 1: in a Marti grad parade, but just bread. That's so 532 00:32:59,480 --> 00:33:04,360 Speaker 1: much better than beads. All right, So that's a world 533 00:33:04,360 --> 00:33:07,720 Speaker 1: rentour of sura dough history. Oh yeah, Yeah. There's a 534 00:33:07,720 --> 00:33:09,480 Speaker 1: lot of topics that we didn't go into that are 535 00:33:09,560 --> 00:33:11,600 Speaker 1: kind of glancing through that. A lot of stuff about 536 00:33:11,640 --> 00:33:13,760 Speaker 1: yeast and other things, um, that we will have to 537 00:33:13,800 --> 00:33:18,000 Speaker 1: cover during other episodes because it's super fascinating. I end, 538 00:33:18,040 --> 00:33:20,240 Speaker 1: it's so much, it's so much. There's a lot. Oh 539 00:33:20,280 --> 00:33:24,160 Speaker 1: my gosh. Well, now let's talk about if you want 540 00:33:24,160 --> 00:33:28,640 Speaker 1: to make like your own sour dough, because it's it's 541 00:33:28,680 --> 00:33:33,720 Speaker 1: really easy to start at starter culture in theory. Um, 542 00:33:34,640 --> 00:33:37,200 Speaker 1: a friend gave me a starter culture in college, but 543 00:33:37,280 --> 00:33:39,760 Speaker 1: I forgot to feed it and it died before I 544 00:33:39,840 --> 00:33:43,000 Speaker 1: used in anything. And also I've never admitted this to her, 545 00:33:43,680 --> 00:33:48,080 Speaker 1: so we'll see if she listens. Get an angry email. Um, 546 00:33:48,280 --> 00:33:52,600 Speaker 1: so much for friendship bread. It's also called friendship bread sometimes. 547 00:33:52,640 --> 00:33:54,200 Speaker 1: By the way, if if you had never heard that, 548 00:33:54,280 --> 00:33:57,040 Speaker 1: it's called friendship bread because you can share your starter 549 00:33:57,160 --> 00:34:03,080 Speaker 1: with a friend and hopefully a better friend than I. 550 00:34:02,320 --> 00:34:04,640 Speaker 1: I let us, I let a start a culture die 551 00:34:04,680 --> 00:34:08,040 Speaker 1: once too. It is really sad. I've heard it compared 552 00:34:08,080 --> 00:34:12,959 Speaker 1: to like pets or house plants. Oh no, you gotta 553 00:34:13,040 --> 00:34:18,200 Speaker 1: keep it alive. Um. So hopefully if you're better at 554 00:34:18,239 --> 00:34:21,560 Speaker 1: it than Lauren and I apparently, or if you live 555 00:34:21,719 --> 00:34:26,200 Speaker 1: in Stockholm where they have sour dough hotels, and well, 556 00:34:26,239 --> 00:34:29,680 Speaker 1: how sit your starter for three dollars a day? It's 557 00:34:29,800 --> 00:34:34,000 Speaker 1: nothing that's so crazy. I love that there's a hotel. Um, 558 00:34:34,040 --> 00:34:36,120 Speaker 1: and you want to try your hand at making sardo, 559 00:34:36,760 --> 00:34:41,040 Speaker 1: here's what you would do. You just mix equal parts 560 00:34:41,080 --> 00:34:44,439 Speaker 1: flour and water like one cup each, maybe a pinch 561 00:34:44,480 --> 00:34:47,719 Speaker 1: of sugar. Um, put them in a clear bowl. Some 562 00:34:47,760 --> 00:34:51,200 Speaker 1: people also had a pinch of salt. There you go. 563 00:34:51,480 --> 00:34:54,239 Speaker 1: You mix them together if you want to. You can 564 00:34:54,280 --> 00:34:57,640 Speaker 1: also add a packet of dry yeast to to get 565 00:34:57,680 --> 00:35:00,160 Speaker 1: things started, but you don't have to, like like if 566 00:35:00,160 --> 00:35:03,840 Speaker 1: you if you leave it alone, it will hypothetically catch 567 00:35:03,880 --> 00:35:07,120 Speaker 1: wild yeast that's just hanging out in the air around you, 568 00:35:08,480 --> 00:35:14,200 Speaker 1: and and wild lacto Lactobacillus bacteria of some kind or another. Um. 569 00:35:14,600 --> 00:35:16,320 Speaker 1: But yeah, So so you just just mix the stuff 570 00:35:16,320 --> 00:35:18,360 Speaker 1: together in a in a clear bowl, clear so that 571 00:35:18,400 --> 00:35:20,040 Speaker 1: you can kind of really see what's going on in there, 572 00:35:20,200 --> 00:35:22,280 Speaker 1: and cover it with a clean cloth like a dish towel, 573 00:35:22,520 --> 00:35:24,759 Speaker 1: and just let it hang out room temperature for a 574 00:35:24,760 --> 00:35:27,600 Speaker 1: few days, stir it once or twice a day, and 575 00:35:27,680 --> 00:35:30,120 Speaker 1: feeded a couple of tablespoons each of flower and water 576 00:35:30,440 --> 00:35:33,600 Speaker 1: every day. I know these are all really precise directions, 577 00:35:33,680 --> 00:35:36,800 Speaker 1: but that's I'm kind of combining a number of a 578 00:35:36,880 --> 00:35:39,160 Speaker 1: number of theories that I saw about how best to 579 00:35:39,200 --> 00:35:41,840 Speaker 1: do this. I think I think a lot of it 580 00:35:41,880 --> 00:35:45,399 Speaker 1: are in instructions. Um. I think I think a lot 581 00:35:45,440 --> 00:35:48,480 Speaker 1: of people are just like, try it and see what 582 00:35:48,520 --> 00:35:53,120 Speaker 1: works for you in your environment. Uh. Yeah, I saw 583 00:35:53,160 --> 00:35:58,799 Speaker 1: someone use Uh she said she used yogurt to get 584 00:35:58,840 --> 00:36:01,760 Speaker 1: the bacteria in there. Sure, yeah, I bet that would 585 00:36:01,960 --> 00:36:04,560 Speaker 1: that would sure do it. I kind of love that 586 00:36:04,600 --> 00:36:10,360 Speaker 1: you use in general sour dough recipes. Feeding. Yeah, it 587 00:36:10,440 --> 00:36:13,439 Speaker 1: does sound like a creature. It's a pet. Yeah, it's 588 00:36:13,480 --> 00:36:16,760 Speaker 1: it's a delicious pet. Sometimes you put in the oven 589 00:36:17,000 --> 00:36:21,520 Speaker 1: and bake. Oh that sounds there. Put my pet in 590 00:36:21,560 --> 00:36:23,600 Speaker 1: the oven. Oh, you're not putting all of your pet 591 00:36:23,600 --> 00:36:25,359 Speaker 1: in the oven. Is just part of it. I'm getting 592 00:36:25,400 --> 00:36:29,000 Speaker 1: attached to it, like you're a hypothetical starter. I don't 593 00:36:29,000 --> 00:36:33,520 Speaker 1: even have so UM. So you'll know, you'll know it's 594 00:36:33,560 --> 00:36:37,719 Speaker 1: like done, um when it's developed a froth on the 595 00:36:37,719 --> 00:36:40,920 Speaker 1: top and that characteristic um kind of kind of good 596 00:36:41,000 --> 00:36:45,400 Speaker 1: sour smell. And once that happens, you can PLoP. You 597 00:36:45,440 --> 00:36:47,480 Speaker 1: can just PLoP it in a jar and store it 598 00:36:47,480 --> 00:36:49,880 Speaker 1: in the fridge to slow the growth of the yeast. 599 00:36:50,120 --> 00:36:54,360 Speaker 1: Just just cover cover it loosely and uh, that's basically it. 600 00:36:55,120 --> 00:36:57,080 Speaker 1: You you want to feed it a little more flour 601 00:36:57,120 --> 00:36:59,839 Speaker 1: and water once a week. Um. If you're keeping it, 602 00:37:00,000 --> 00:37:02,359 Speaker 1: you can also keep it out if you want to. Uh. 603 00:37:03,160 --> 00:37:06,000 Speaker 1: I think, especially here in America, people are really really 604 00:37:06,120 --> 00:37:08,640 Speaker 1: keen on keeping things in the refrigerator. But you can 605 00:37:08,680 --> 00:37:12,560 Speaker 1: hypothetically keep it out just room temperature if you want to, 606 00:37:12,840 --> 00:37:15,040 Speaker 1: if you do feed it every day. Okay, that's where 607 00:37:15,040 --> 00:37:18,080 Speaker 1: I went wrong. Yeah, I did not refrigerate mine. Okay, okay, Yeah, 608 00:37:18,120 --> 00:37:20,640 Speaker 1: if you refrigerated, feeded about once a week. Um, and 609 00:37:20,680 --> 00:37:22,560 Speaker 1: as the container gets full, you can just like take 610 00:37:22,560 --> 00:37:26,120 Speaker 1: a lump out and throw it out. Sorry, that unlucky 611 00:37:26,280 --> 00:37:28,640 Speaker 1: arm of the starter culture. Now it's just going to 612 00:37:28,760 --> 00:37:32,080 Speaker 1: grow in the garbage can I mean it would I 613 00:37:32,080 --> 00:37:34,560 Speaker 1: mean I actually maybe lucky arm of the of the 614 00:37:34,640 --> 00:37:38,000 Speaker 1: yeast because it's not getting baked. Ever, that's true. That 615 00:37:38,280 --> 00:37:40,480 Speaker 1: is true. So yeah, that's that's that's about it. Um. 616 00:37:40,600 --> 00:37:42,359 Speaker 1: I want to go home and try this. Now I've 617 00:37:42,360 --> 00:37:45,600 Speaker 1: never tried it before. Yeah, I've been looking at recipes 618 00:37:45,680 --> 00:37:48,560 Speaker 1: to try. Uh. I want to see what I would 619 00:37:48,560 --> 00:37:50,839 Speaker 1: get if I if I don't add anything in, if 620 00:37:50,840 --> 00:37:54,560 Speaker 1: I just do the pure flower water sugar salt recipe, 621 00:37:55,000 --> 00:37:58,320 Speaker 1: And how long does it take? I don't know, experiment Oh, 622 00:37:58,360 --> 00:37:59,560 Speaker 1: I need to set up a go pro. Oh I 623 00:37:59,560 --> 00:38:01,200 Speaker 1: wonder if I can borrow a go pro? Yeah, and 624 00:38:01,239 --> 00:38:04,600 Speaker 1: do it time laps. And if you do, I mean, 625 00:38:04,680 --> 00:38:07,800 Speaker 1: if you do, you could in theory keep it decades 626 00:38:07,840 --> 00:38:11,640 Speaker 1: like we said at the beginning, So if anyone tries 627 00:38:11,680 --> 00:38:13,920 Speaker 1: it out, let us know. Yeah, yeah, if if you 628 00:38:13,920 --> 00:38:18,120 Speaker 1: have your own family recipe, let us know, yes please. Uh. 629 00:38:18,160 --> 00:38:21,520 Speaker 1: And like most things, there are so many variations oh 630 00:38:21,640 --> 00:38:25,960 Speaker 1: yeah of this. You can also buy sour dog cultures 631 00:38:25,960 --> 00:38:29,239 Speaker 1: from around the world from sites like sour Doughs International 632 00:38:30,200 --> 00:38:32,799 Speaker 1: they have. I was looking at it earlier and uh, 633 00:38:32,920 --> 00:38:36,359 Speaker 1: there was one on there called Tasmanian Devil. It's from 634 00:38:36,360 --> 00:38:41,399 Speaker 1: Australia and it was like this wildly east. Make any 635 00:38:41,480 --> 00:38:45,479 Speaker 1: bread more interesting? It was, I would recommend just going 636 00:38:45,520 --> 00:38:50,279 Speaker 1: to look at the yeast strains pretty affordable to um. 637 00:38:50,440 --> 00:38:53,160 Speaker 1: Also sour doughs and just for bread, which kind of 638 00:38:53,200 --> 00:38:56,240 Speaker 1: mentioned with the prospectors. But you can use it in biscuits, pancakes, 639 00:38:56,480 --> 00:39:00,680 Speaker 1: regular cakes, all kinds of stuff to add flavor. Yeah yeah, um. 640 00:39:00,719 --> 00:39:03,920 Speaker 1: And there are so many variations of like strains of 641 00:39:03,960 --> 00:39:08,400 Speaker 1: sour dough that North Carolina State biologists robbed Dunn started 642 00:39:08,440 --> 00:39:12,600 Speaker 1: the sour Dough Project in my favorite fact of the episode, 643 00:39:13,200 --> 00:39:16,600 Speaker 1: where he and some fellow researchers are asking home bakers 644 00:39:16,640 --> 00:39:21,400 Speaker 1: to submit their starters for DNA sequencing, h and enzyme 645 00:39:21,480 --> 00:39:25,759 Speaker 1: level testing and other biochemistry markers. That's so cool. I know, 646 00:39:26,120 --> 00:39:29,000 Speaker 1: I was so happy reading this. They want to know 647 00:39:29,080 --> 00:39:32,359 Speaker 1: things like if feeding a starter water versus milk makes 648 00:39:32,360 --> 00:39:35,200 Speaker 1: a difference, the impact of the climate, the impact of 649 00:39:35,239 --> 00:39:42,040 Speaker 1: the baker. Yeah, yeah, supposedly. Um. I read somewhere that 650 00:39:42,320 --> 00:39:46,320 Speaker 1: the theory is that any of the lacto lactic acid 651 00:39:46,320 --> 00:39:50,720 Speaker 1: bacteria that get into your starter dough come from your hands. Yes, 652 00:39:51,160 --> 00:39:55,120 Speaker 1: And they think that there might be a difference between 653 00:39:55,480 --> 00:40:00,880 Speaker 1: male and female bakers. What Yeah, And they're in the summer. 654 00:40:01,480 --> 00:40:05,440 Speaker 1: This summer summer, the Sour Dough Project is planning a 655 00:40:05,480 --> 00:40:08,720 Speaker 1: sour dough bake off with twenty different bakers and twenty 656 00:40:08,719 --> 00:40:13,360 Speaker 1: different starters. DNA sequence the starters baked sunbread and compare 657 00:40:13,560 --> 00:40:16,719 Speaker 1: the results. I cannot tell you how excited I was 658 00:40:16,800 --> 00:40:19,040 Speaker 1: reading about this, and I was already planning on going 659 00:40:19,080 --> 00:40:22,320 Speaker 1: to such a joyous occasion in the name of science. 660 00:40:22,920 --> 00:40:27,319 Speaker 1: But it's in Oh hey, boss, do you want to 661 00:40:27,400 --> 00:40:29,440 Speaker 1: you want to send us to Belgium? Please come on 662 00:40:30,520 --> 00:40:34,680 Speaker 1: for science. I know I hope that they that somehow 663 00:40:35,120 --> 00:40:37,480 Speaker 1: the Sour Dough Project hears about this and they're like, 664 00:40:37,600 --> 00:40:40,319 Speaker 1: we gotta, we gotta fund these girls to come with us. 665 00:40:40,560 --> 00:40:43,120 Speaker 1: We should get in touch with them. We should, um, 666 00:40:43,160 --> 00:40:45,520 Speaker 1: you know, I mean we can still. I'm we're both compact. 667 00:40:45,600 --> 00:40:48,440 Speaker 1: We could probably fit in someone's suitcase. I am willing 668 00:40:48,480 --> 00:40:51,839 Speaker 1: to travel via suitcase if I can. In the name 669 00:40:51,880 --> 00:40:55,880 Speaker 1: of sour dough. Yeah, all those kinds of sour dough. Okay. 670 00:40:56,280 --> 00:40:59,040 Speaker 1: And the final note on that I will leave you 671 00:40:59,080 --> 00:41:01,560 Speaker 1: with is that the Shannaire for when you submit your 672 00:41:01,600 --> 00:41:07,239 Speaker 1: starter is adorable. So cute makes it really does make 673 00:41:07,280 --> 00:41:10,799 Speaker 1: your starter sound like a pit that Surado project. You 674 00:41:10,800 --> 00:41:16,719 Speaker 1: can look it up. Yes, and I think that's that's 675 00:41:16,719 --> 00:41:20,000 Speaker 1: sour doughs in a in a in a very in 676 00:41:20,000 --> 00:41:28,360 Speaker 1: a very compact ball of bread. Oh stuff sounds so appetising, 677 00:41:28,440 --> 00:41:35,920 Speaker 1: I know. And that brings us to the end of 678 00:41:36,080 --> 00:41:40,920 Speaker 1: this classic episode. Yes, uh, and all right, I promised 679 00:41:41,040 --> 00:41:43,640 Speaker 1: some updates. One isn't an update so much is a 680 00:41:43,719 --> 00:41:48,520 Speaker 1: thing that we missed in our research? Um there is? Uh, well, okay, 681 00:41:48,680 --> 00:41:52,640 Speaker 1: maybe we missed it. Maybe it was just the news 682 00:41:52,760 --> 00:41:55,680 Speaker 1: was not so much public as much as it is 683 00:41:55,880 --> 00:41:58,480 Speaker 1: now when a lot of articles are being written about 684 00:41:58,480 --> 00:42:03,160 Speaker 1: sour dough. But yeah, so there's a sour dough library 685 00:42:03,200 --> 00:42:10,200 Speaker 1: in Belgium. What created to help bakeries preserve their strains. UM. 686 00:42:10,239 --> 00:42:13,720 Speaker 1: They currently have about a specimens from twenty five countries 687 00:42:13,960 --> 00:42:17,280 Speaker 1: which they keep chilled and feed with the original flower 688 00:42:17,400 --> 00:42:21,680 Speaker 1: supplied every year by the by the bakeries. UM. Some 689 00:42:21,800 --> 00:42:25,000 Speaker 1: are fed with other things. There's apparently one sour dough 690 00:42:25,040 --> 00:42:30,640 Speaker 1: starter from Mexico that's refreshed with lime, eggs and beer beer. 691 00:42:31,320 --> 00:42:37,879 Speaker 1: I love this, Oh, I love it. Furthermore, UM an update, Uh, 692 00:42:38,120 --> 00:42:42,920 Speaker 1: it seems we talked about about baker's and the the 693 00:42:43,080 --> 00:42:45,680 Speaker 1: microbes that they have in their hands and how those 694 00:42:45,760 --> 00:42:48,880 Speaker 1: might influence sour dough starters, and it seems from research 695 00:42:48,960 --> 00:42:51,000 Speaker 1: that's just come out over the past couple of years 696 00:42:51,440 --> 00:42:53,239 Speaker 1: that it's it's not it's not that the microbes on 697 00:42:53,280 --> 00:42:57,239 Speaker 1: baker's hands influencing sour dough as much as it is 698 00:42:57,360 --> 00:43:00,400 Speaker 1: the process of making sour dough that influences is the 699 00:43:00,480 --> 00:43:04,279 Speaker 1: microbes that wind up on baker's hands. So like you 700 00:43:04,280 --> 00:43:08,000 Speaker 1: can you can always tell a baker by what kind 701 00:43:08,000 --> 00:43:11,520 Speaker 1: of microbe culture they've got going on their skin. Oh 702 00:43:11,600 --> 00:43:15,520 Speaker 1: that's fascinating, yeah, oh I love it. Oh. And that 703 00:43:15,680 --> 00:43:21,720 Speaker 1: experiment that we talked about happening in Belgium, UM in Uh, 704 00:43:21,880 --> 00:43:25,839 Speaker 1: so we did not get to go. Sadly, um did 705 00:43:25,840 --> 00:43:30,320 Speaker 1: not come through, but the hosts of the excellent podcast 706 00:43:30,360 --> 00:43:34,120 Speaker 1: Gastropod did get to go. I'm only a little bit 707 00:43:34,120 --> 00:43:38,080 Speaker 1: burningly jealous. Um, just a tad, just a tad. But 708 00:43:38,080 --> 00:43:40,760 Speaker 1: but yeah, So if you want to hear all about 709 00:43:40,840 --> 00:43:43,520 Speaker 1: how that went down, UM, go listen. I mean you 710 00:43:43,520 --> 00:43:45,359 Speaker 1: should be listening to them anyway. If you dig us, 711 00:43:45,800 --> 00:43:48,480 Speaker 1: you'll love them. Um. Their episode of Secrets of Sour 712 00:43:48,560 --> 00:43:52,160 Speaker 1: Dough is where they talk all about that. So oh 713 00:43:52,200 --> 00:43:56,239 Speaker 1: it's great. It's great. And and if if you I 714 00:43:56,280 --> 00:44:00,200 Speaker 1: mean Annie or any listeners do wind up make get 715 00:44:00,400 --> 00:44:04,120 Speaker 1: a wild Caught sour Dough starter. Um. You can tell 716 00:44:04,120 --> 00:44:08,719 Speaker 1: researchers about it for science, like the lines are open, um. 717 00:44:08,960 --> 00:44:12,200 Speaker 1: You can google Wild Sour Dough project or head on 718 00:44:12,280 --> 00:44:16,160 Speaker 1: over to Rob Dunn Lab dot com. That's r O 719 00:44:16,320 --> 00:44:20,120 Speaker 1: B d U N N l A B dot com. Um. 720 00:44:20,160 --> 00:44:23,280 Speaker 1: And it's this team of researchers that are collecting data 721 00:44:23,440 --> 00:44:26,600 Speaker 1: about wild sour dough strains from around the world and 722 00:44:26,640 --> 00:44:30,680 Speaker 1: are and are doing interesting, interesting stuff with with with 723 00:44:30,760 --> 00:44:35,400 Speaker 1: microbiology surrounding it. That's so cool. They'll probably look at 724 00:44:35,440 --> 00:44:39,160 Speaker 1: mine and be like, is this lines from Star Wars 725 00:44:39,160 --> 00:44:44,799 Speaker 1: and Harry Potter. So what's going on in this apartment? 726 00:44:47,800 --> 00:44:53,000 Speaker 1: None of your business? Pretty much what it looks like inact. 727 00:44:55,000 --> 00:44:57,200 Speaker 1: I don't know how much clear I need to be. 728 00:44:57,440 --> 00:45:03,920 Speaker 1: My sour dough absorbed all the entertainment choices I've I'm excited. 729 00:45:04,120 --> 00:45:05,560 Speaker 1: I think I really like I think it's gonna be 730 00:45:05,600 --> 00:45:11,440 Speaker 1: like a fun project. I'm debating the names already. I 731 00:45:11,920 --> 00:45:14,840 Speaker 1: so look forward to finding out what name you settle 732 00:45:14,920 --> 00:45:18,160 Speaker 1: on for your sour dough. Oh yeah, the pun level 733 00:45:18,280 --> 00:45:20,880 Speaker 1: is going to be off the Shane I suspect and 734 00:45:21,160 --> 00:45:26,040 Speaker 1: speaking of we would love to hear how your starters 735 00:45:26,040 --> 00:45:28,600 Speaker 1: are going, listeners, how it turned out, bread that you 736 00:45:28,680 --> 00:45:32,480 Speaker 1: got from it, what the names are if you name them, 737 00:45:32,520 --> 00:45:36,120 Speaker 1: and you can email us at hello at safer pod 738 00:45:36,200 --> 00:45:38,759 Speaker 1: dot com. But we are also on social media. You 739 00:45:38,800 --> 00:45:42,120 Speaker 1: can find us on Facebook, Twitter, and Instagram. Tag us 740 00:45:42,120 --> 00:45:44,560 Speaker 1: in your photos let us know what's going on. Uh, 741 00:45:44,880 --> 00:45:47,239 Speaker 1: we do hope to hear from you. Savor is a 742 00:45:47,280 --> 00:45:49,719 Speaker 1: production of I Heart Radio. For more podcasts on my 743 00:45:49,760 --> 00:45:52,320 Speaker 1: Heart Radio, visit the I heart Radio app, Apple Podcasts, 744 00:45:52,400 --> 00:45:55,000 Speaker 1: or wherever you listen to your favorite shows. Thanks as 745 00:45:55,040 --> 00:45:57,760 Speaker 1: always to our superproducers Dylan Fake It and Andrew Howard. 746 00:45:57,920 --> 00:45:59,640 Speaker 1: Thanks to you for listening, and we hope that lots 747 00:45:59,640 --> 00:46:01,520 Speaker 1: market things are coming your way.