1 00:00:08,640 --> 00:00:11,760 Speaker 1: Hello, and welcome to food Stuff. I'm Lauren Volgavon and 2 00:00:11,800 --> 00:00:16,239 Speaker 1: I'm an Eries and our topic for today is sour dough. Bread. Yes, 3 00:00:16,840 --> 00:00:18,880 Speaker 1: sour dough the bread. I don't know what else it 4 00:00:18,880 --> 00:00:22,320 Speaker 1: would be, but I'm sure something humans are real creative 5 00:00:23,600 --> 00:00:26,279 Speaker 1: and and why sour dough in particular. Well, as it 6 00:00:26,320 --> 00:00:29,360 Speaker 1: turns out, bread is not a small topic of human history. 7 00:00:29,560 --> 00:00:33,479 Speaker 1: In fact, it is an enormous topic. It is a 8 00:00:34,920 --> 00:00:37,599 Speaker 1: very large undertaking just to do sour dough. So not 9 00:00:37,680 --> 00:00:41,040 Speaker 1: to have a tin plus our episode, we're gonna like 10 00:00:41,080 --> 00:00:45,440 Speaker 1: look at different types of bread and today um and 11 00:00:45,520 --> 00:00:52,440 Speaker 1: bread on top of having information, uh there, there's it's 12 00:00:52,479 --> 00:00:55,760 Speaker 1: so important to so many different cultures. Oh yeah, give 13 00:00:55,840 --> 00:00:58,959 Speaker 1: us a stay or daily bread or all the idioms 14 00:00:59,080 --> 00:01:03,280 Speaker 1: um like to earn his bread, or even the etymology 15 00:01:03,280 --> 00:01:05,480 Speaker 1: of words like companion, which is a combo of two 16 00:01:05,560 --> 00:01:08,560 Speaker 1: Latin words meaning someone you'll share your bread with all 17 00:01:08,720 --> 00:01:11,440 Speaker 1: the pan in it. I bet. Oh my goodness, yeah, 18 00:01:11,560 --> 00:01:14,319 Speaker 1: I didn't realize. And now I'm like, I'll share my 19 00:01:14,360 --> 00:01:16,640 Speaker 1: bread with you Laura's Oh I would share my bread 20 00:01:16,640 --> 00:01:21,040 Speaker 1: with you Annie. Oh okay. I also, oh this is 21 00:01:21,080 --> 00:01:23,080 Speaker 1: this is another one that made me really hungry. Um, 22 00:01:23,120 --> 00:01:25,760 Speaker 1: sour dough might be my favorite type of bread. Sour 23 00:01:25,800 --> 00:01:28,920 Speaker 1: dough is delicious. Whenever my mom baked sour dough, I 24 00:01:28,959 --> 00:01:30,399 Speaker 1: would smell at my room and I knew it was 25 00:01:30,400 --> 00:01:34,720 Speaker 1: going to be a very special special night. Ah. My 26 00:01:34,880 --> 00:01:37,240 Speaker 1: my mom would make would make a non non sour 27 00:01:37,280 --> 00:01:39,319 Speaker 1: dough bread that was always a really good day as well. 28 00:01:39,360 --> 00:01:44,440 Speaker 1: But Uh, sour dough, as the name suggests, is sour bread, 29 00:01:45,080 --> 00:01:47,080 Speaker 1: and it involves two things that we wind up talking 30 00:01:47,120 --> 00:01:51,440 Speaker 1: about a lot here on food stuff, yeast and yeast's 31 00:01:51,440 --> 00:01:56,639 Speaker 1: fermentation of stuff. Exactly. Basically, if you leave some wheat, 32 00:01:56,640 --> 00:01:59,520 Speaker 1: flour and water or a lump of unbaked dough out 33 00:02:00,160 --> 00:02:03,320 Speaker 1: naturally occurring lactic acid bacteria, while yeast get up in there, 34 00:02:03,560 --> 00:02:06,520 Speaker 1: they get a fermentation party started, and when you add 35 00:02:06,520 --> 00:02:10,520 Speaker 1: more flour and water to that starter, you can make bread. Uh. 36 00:02:10,600 --> 00:02:14,160 Speaker 1: The yeast in sour dough or any bread really has 37 00:02:14,280 --> 00:02:18,240 Speaker 1: enzymes that break some of flowers starches down into sugars 38 00:02:18,320 --> 00:02:21,880 Speaker 1: and um. The yeast, which are you know, single celled fungi, 39 00:02:22,400 --> 00:02:25,440 Speaker 1: eat some of those sugars and excrete carbon dioxide and 40 00:02:25,480 --> 00:02:30,680 Speaker 1: alcohol fermentation. Except here the alcohol is really just a 41 00:02:30,720 --> 00:02:33,400 Speaker 1: just a flavoring agent. It helps break down other molecules 42 00:02:33,400 --> 00:02:36,480 Speaker 1: in the flour that produce all of the amazing flavors 43 00:02:36,520 --> 00:02:38,200 Speaker 1: and the smells that you get in bread. All of 44 00:02:38,200 --> 00:02:41,720 Speaker 1: those aromatics, um and the carbon dioxide gas is what 45 00:02:41,800 --> 00:02:44,920 Speaker 1: will make the bread rise, assuming that you've needed and 46 00:02:44,960 --> 00:02:48,120 Speaker 1: rested the dough so that it's remaining. Starch molecules are 47 00:02:48,160 --> 00:02:53,359 Speaker 1: are glutinous a k a Like chainey and stretchy rather 48 00:02:53,400 --> 00:02:56,640 Speaker 1: than just like flir. Yeah, you don't want flour in 49 00:02:56,680 --> 00:02:59,680 Speaker 1: your bread. Are generally sounds like something you want to 50 00:03:01,480 --> 00:03:07,360 Speaker 1: always avoid the flour. Meanwhile, meanwhile, the lactic acid bacteria 51 00:03:07,639 --> 00:03:10,840 Speaker 1: and you'll remember those from our yogurt episode. Yes, yes, 52 00:03:11,040 --> 00:03:13,680 Speaker 1: they are also eating some of those sugars and excreting 53 00:03:13,960 --> 00:03:19,800 Speaker 1: a up lactic acid. More bacteria poo Lauren's favorite things. Yes, 54 00:03:20,000 --> 00:03:23,680 Speaker 1: it makes everything better here. It produces the acidity that 55 00:03:23,720 --> 00:03:27,760 Speaker 1: gives sour dough that distinctive taste, although generally speaking, a 56 00:03:27,800 --> 00:03:30,839 Speaker 1: sour dough does not have to be sour, just has 57 00:03:30,880 --> 00:03:35,400 Speaker 1: to be made using wild yeasts and bacteria mh. By 58 00:03:35,400 --> 00:03:37,480 Speaker 1: the way, the longer that you let a sour dough starter, 59 00:03:37,600 --> 00:03:39,440 Speaker 1: you know that the flour and water mix or the 60 00:03:39,560 --> 00:03:41,920 Speaker 1: or the dough lump kind of sit out that the 61 00:03:41,960 --> 00:03:45,800 Speaker 1: more flavors should develop over time, right, because you give 62 00:03:45,880 --> 00:03:48,600 Speaker 1: them bacteria more time to do its more time learning. 63 00:03:48,840 --> 00:03:55,080 Speaker 1: Yes um. According to Edwoods Worlds sour doughs from antiquity 64 00:03:55,560 --> 00:04:00,400 Speaker 1: authentic recipes from modern baker's quote, a true our dough 65 00:04:00,440 --> 00:04:03,080 Speaker 1: is nothing more than flour and water with wild yeast 66 00:04:03,120 --> 00:04:06,160 Speaker 1: to make it rise and special bacteria to provide the flavor. 67 00:04:06,920 --> 00:04:10,480 Speaker 1: Uh bonus. As in yogurt, the lactic acid produced by 68 00:04:10,480 --> 00:04:13,560 Speaker 1: the bacteria and and the alcohol produced by the yeast 69 00:04:13,720 --> 00:04:17,440 Speaker 1: prevent the growth of harmful bacteria in your sitting starter 70 00:04:18,279 --> 00:04:21,720 Speaker 1: Um extra bonus. You can save a lump of your dough, 71 00:04:22,160 --> 00:04:24,800 Speaker 1: feed it more flour and water, and use it to 72 00:04:24,920 --> 00:04:30,200 Speaker 1: make more other leavened bread later on. Just like with yogurt, 73 00:04:30,240 --> 00:04:33,440 Speaker 1: This culture will last for you know, as long as 74 00:04:33,480 --> 00:04:39,359 Speaker 1: you keep it alive. How long could that be? I 75 00:04:39,360 --> 00:04:41,839 Speaker 1: I read claims of centuries and they've been unable to 76 00:04:41,880 --> 00:04:44,320 Speaker 1: prove it. But yeah, that's why I'm That's why I'm 77 00:04:44,360 --> 00:04:47,120 Speaker 1: going on the safe side. And the same day there's 78 00:04:47,160 --> 00:04:49,719 Speaker 1: there's at least one San Francisco bakery that claims over 79 00:04:49,760 --> 00:04:53,240 Speaker 1: a hundred years. Ah, I suspect I know which one 80 00:04:53,279 --> 00:04:55,159 Speaker 1: that is, and I think we're going to be talking 81 00:04:55,160 --> 00:04:59,520 Speaker 1: about them. We will, indeed, But before we get there, 82 00:04:59,640 --> 00:05:01,880 Speaker 1: let's let's look at the history. Yeah, a little a 83 00:05:01,920 --> 00:05:03,920 Speaker 1: little bit deeper in the history than a hundred years ago. 84 00:05:04,080 --> 00:05:08,479 Speaker 1: Here we go. History. Bread has been around for like ever. 85 00:05:09,680 --> 00:05:13,240 Speaker 1: The oldest loaf of bread discovered at this point, UM 86 00:05:13,520 --> 00:05:21,200 Speaker 1: was in Switzerland, going back todd or maybe BC history. Yeah, 87 00:05:21,800 --> 00:05:26,640 Speaker 1: both dates. Yeah, I think I saw just rates somewhere 88 00:05:26,680 --> 00:05:31,920 Speaker 1: in that range. Yeah, wall paintings and bread romains, which 89 00:05:32,000 --> 00:05:35,919 Speaker 1: is not the best put it, but pretty much the 90 00:05:35,960 --> 00:05:38,600 Speaker 1: only way I could think of putting it. UM indicate 91 00:05:38,680 --> 00:05:41,919 Speaker 1: that the ancient Egyptians were using sour dough starters to 92 00:05:42,000 --> 00:05:46,040 Speaker 1: bake leavened bread, possibly going back up to five thousand 93 00:05:46,160 --> 00:05:49,200 Speaker 1: years and kind of like honey, it could go back 94 00:05:49,279 --> 00:05:52,960 Speaker 1: even further prewritten words, because it's the thing that just happens, 95 00:05:53,800 --> 00:05:56,080 Speaker 1: and because of that, it was probably discovered by accident 96 00:05:56,279 --> 00:06:01,320 Speaker 1: when some unsuspecting left out dough encountered some wild and 97 00:06:01,400 --> 00:06:06,440 Speaker 1: it's usually of the genus Zaccar mices candida. Yes, I 98 00:06:06,480 --> 00:06:09,640 Speaker 1: hope I got close on that. Pronunciation. I don't know, 99 00:06:09,680 --> 00:06:12,440 Speaker 1: I think that that that was spot on. Yes, yeah, 100 00:06:12,640 --> 00:06:16,839 Speaker 1: um so yeah yeah, like a like early um fermentation 101 00:06:16,920 --> 00:06:18,640 Speaker 1: of of beer and wine and stuff. Yeah, this is 102 00:06:18,680 --> 00:06:22,719 Speaker 1: just stuff that was happening in nature. Um. So it's 103 00:06:22,760 --> 00:06:26,080 Speaker 1: really hard to pinpoint an original date. No one is like, hey, guys, 104 00:06:27,400 --> 00:06:33,080 Speaker 1: I was the one who discovered the sour dough. Although 105 00:06:33,080 --> 00:06:35,440 Speaker 1: whoever it was who discovered that this was a thing, 106 00:06:35,480 --> 00:06:41,520 Speaker 1: it was almost certainly related to beer brewing. Yes, um, 107 00:06:41,560 --> 00:06:46,000 Speaker 1: because the discovery of beer entailed a lot of experimenting 108 00:06:46,040 --> 00:06:49,839 Speaker 1: with starter cultures and baking and beer brewing often happened 109 00:06:49,839 --> 00:06:52,360 Speaker 1: in the same space, so it could have gone down 110 00:06:52,400 --> 00:06:56,559 Speaker 1: that way. Or according to Lawn Walter's Old West Baking Book, 111 00:06:57,120 --> 00:06:59,520 Speaker 1: baker got the idea to add either one of the 112 00:06:59,560 --> 00:07:03,760 Speaker 1: beers arder cultures or beer barm to flower and water 113 00:07:03,839 --> 00:07:06,320 Speaker 1: to see what happened. Barn, by the way, is the 114 00:07:06,400 --> 00:07:09,679 Speaker 1: disgummy kind of foam that develops on top of stuff 115 00:07:09,680 --> 00:07:12,720 Speaker 1: while it's fermenting. Yes, this also tripped us up in 116 00:07:12,720 --> 00:07:15,160 Speaker 1: our six hundred year old meat recipe. Yeah, I had 117 00:07:15,200 --> 00:07:16,880 Speaker 1: no idea what that was. I was, also, to be 118 00:07:16,960 --> 00:07:19,640 Speaker 1: fair quite drunk. Um. There was a lot of meat. 119 00:07:19,720 --> 00:07:21,880 Speaker 1: Very early in the morning there was It was ten am, y'all. 120 00:07:21,960 --> 00:07:24,160 Speaker 1: I hadn't had breakfast, and this very nice man brought 121 00:07:24,240 --> 00:07:26,720 Speaker 1: us ten samples of meat, and he kept pouring large 122 00:07:26,720 --> 00:07:29,640 Speaker 1: sample anyway. It was lovely, it was. But I thought 123 00:07:29,680 --> 00:07:31,600 Speaker 1: the barb was just the funniest word I had ever 124 00:07:31,640 --> 00:07:33,600 Speaker 1: heard in my entire life at that juncture. It's a 125 00:07:33,640 --> 00:07:40,160 Speaker 1: pretty good one. Back to the beer beers, they tried 126 00:07:40,200 --> 00:07:44,000 Speaker 1: out a bunch of different cultures and discovered that They 127 00:07:44,040 --> 00:07:45,720 Speaker 1: tried him out with the bread, and they discovered that 128 00:07:45,840 --> 00:07:48,840 Speaker 1: some made lighter, fluffier breads. And they take a piece 129 00:07:48,840 --> 00:07:51,120 Speaker 1: of that dough from a bat they liked, and then 130 00:07:51,200 --> 00:07:53,680 Speaker 1: add some flower to keep it alive. Ak a sour 131 00:07:53,800 --> 00:07:57,360 Speaker 1: dough starter And a quote from Lawn Walter's book. I 132 00:07:57,360 --> 00:08:01,280 Speaker 1: really liked quote. Each starter has its own characteristic taste 133 00:08:01,280 --> 00:08:04,400 Speaker 1: and smell. Many older starters are guarded by their owners 134 00:08:04,400 --> 00:08:07,000 Speaker 1: as if they were a key to heaven. They're passed 135 00:08:07,000 --> 00:08:11,720 Speaker 1: on generation to generation, and really, share 's not so 136 00:08:11,800 --> 00:08:16,920 Speaker 1: friendly bread. No, it's a different time, still kind of happened, 137 00:08:16,960 --> 00:08:20,400 Speaker 1: and people give these family starters fun names like Clint Eastwood. 138 00:08:20,800 --> 00:08:25,040 Speaker 1: I enjoyed looking through those names, there's yeah, there's there's 139 00:08:25,080 --> 00:08:28,080 Speaker 1: there's good lists out there. Um. And of course folks 140 00:08:28,080 --> 00:08:30,920 Speaker 1: at this time had no idea, oh why this was happening. 141 00:08:30,920 --> 00:08:32,280 Speaker 1: You know, they just knew that if they took a 142 00:08:32,320 --> 00:08:34,439 Speaker 1: little bit of this one thing that they made turned 143 00:08:34,440 --> 00:08:36,520 Speaker 1: out good and they put it into their next batch, 144 00:08:36,720 --> 00:08:39,760 Speaker 1: that next batch turned out good too, right, And going 145 00:08:39,800 --> 00:08:41,920 Speaker 1: back to a mead guy briefly for a second, corn 146 00:08:41,960 --> 00:08:46,120 Speaker 1: to him, that's why we call spirit spirits because they 147 00:08:46,160 --> 00:08:49,800 Speaker 1: didn't know what was happening that was causing the fermentation 148 00:08:49,840 --> 00:08:52,120 Speaker 1: in the alcohol, and it was kind of like you're 149 00:08:52,160 --> 00:08:54,320 Speaker 1: praying to the spirits. Yeah, yeah, you're like, oh, the 150 00:08:54,360 --> 00:08:56,960 Speaker 1: soul of the beer, please make my beer beer and 151 00:08:57,040 --> 00:09:01,040 Speaker 1: not just rotten barley water, right, because one thing is 152 00:09:01,080 --> 00:09:04,840 Speaker 1: better than that other thing. I easially want you to 153 00:09:04,840 --> 00:09:08,720 Speaker 1: help me out on this. I hope that that is true. 154 00:09:08,760 --> 00:09:11,800 Speaker 1: But it's a fun story. Nonetheless, Yes, thank you, thank 155 00:09:11,840 --> 00:09:13,480 Speaker 1: you to Justin of Monks Mead for that, for that 156 00:09:13,520 --> 00:09:17,120 Speaker 1: lovely story. Yes, thank you Justin. So anyway, bread making 157 00:09:17,200 --> 00:09:20,680 Speaker 1: and sour dough spread from ancient Egypt to ancient Greece 158 00:09:21,000 --> 00:09:24,600 Speaker 1: sometime around eight hundred BC, and at the time it 159 00:09:24,720 --> 00:09:28,360 Speaker 1: was a luxury only for the wealthy, and the baking 160 00:09:28,400 --> 00:09:30,520 Speaker 1: of it was left completely to women. This was a 161 00:09:30,559 --> 00:09:34,080 Speaker 1: fact that everywhere I read they felt compelled to include 162 00:09:34,640 --> 00:09:36,800 Speaker 1: a beer. At the time, too, I think was lady work. 163 00:09:37,000 --> 00:09:40,880 Speaker 1: So it wasn't until eight hundred BC that written records 164 00:09:40,960 --> 00:09:43,720 Speaker 1: of bakeries offering bread for sale pop up an ancient Greece. 165 00:09:44,840 --> 00:09:47,560 Speaker 1: There we go, and then after contact with Greece, sour 166 00:09:47,640 --> 00:09:51,560 Speaker 1: do traveled to ancient Rome, where improved methods of needing 167 00:09:51,600 --> 00:09:55,439 Speaker 1: and baking made bread more widely available, and in one 168 00:09:55,520 --> 00:09:58,840 Speaker 1: six b C. Cato the Elder detailed several different types 169 00:09:58,880 --> 00:10:03,160 Speaker 1: of bread. Greece also spread sour dough to France sometime 170 00:10:03,240 --> 00:10:06,880 Speaker 1: around the fourth century BC. Greeks living in France noticed 171 00:10:06,920 --> 00:10:08,800 Speaker 1: that if you replaced the water and bread dough with 172 00:10:08,920 --> 00:10:12,040 Speaker 1: the foam from a beer like fermented drink, it produced 173 00:10:12,080 --> 00:10:15,880 Speaker 1: a lighter, fluffier bread, and the cloudier the loquid, the 174 00:10:15,960 --> 00:10:20,240 Speaker 1: better the end product. Due to Paris's proximity to the 175 00:10:20,280 --> 00:10:22,520 Speaker 1: major we producing area of the region, it produced some 176 00:10:22,559 --> 00:10:25,040 Speaker 1: of the country's first bakers, and at the time all 177 00:10:25,080 --> 00:10:27,839 Speaker 1: the bread they were baking was sour dough, both because 178 00:10:27,880 --> 00:10:30,520 Speaker 1: it was all they knew fermentation wise, and it was 179 00:10:30,600 --> 00:10:34,120 Speaker 1: cheaper because you didn't need any expensive salt thanks to 180 00:10:34,120 --> 00:10:37,760 Speaker 1: the acidity. Ah. Yeah, assault also helps break down molecules 181 00:10:37,800 --> 00:10:42,079 Speaker 1: in rising bread and in uh starters, making it more flavorful, 182 00:10:42,640 --> 00:10:47,600 Speaker 1: tasty stuff. And then one of our old friends, Pliny 183 00:10:47,720 --> 00:10:50,200 Speaker 1: the Elder, he talked about a lot of things. He 184 00:10:50,240 --> 00:10:54,400 Speaker 1: really did. He wrote in his seventies seven ce Ish 185 00:10:54,640 --> 00:10:59,360 Speaker 1: Encyclopedia Natural History that quote, Generally, however, they do not 186 00:10:59,480 --> 00:11:01,480 Speaker 1: heat it up at all, but only used the dough 187 00:11:01,640 --> 00:11:05,720 Speaker 1: kept over from the day before. Manifestly, it is natural 188 00:11:05,760 --> 00:11:08,880 Speaker 1: for sourness to make the dope ferment, and likewise that 189 00:11:08,920 --> 00:11:12,559 Speaker 1: people who live on fermented bread have weaker bodies, inasmuch 190 00:11:12,559 --> 00:11:16,960 Speaker 1: as in old days outstanding wholesomeness was ascribed to wheat, 191 00:11:17,440 --> 00:11:23,400 Speaker 1: the heavier it was. Okay. Yeah. He also claimed that 192 00:11:23,400 --> 00:11:28,320 Speaker 1: sara dough was better for health, which is truish due 193 00:11:28,320 --> 00:11:32,320 Speaker 1: to the good bacteria. I suppose. Yeah, there is a 194 00:11:32,400 --> 00:11:37,360 Speaker 1: teeny amount of research, teeny prttern research, not like Pliny res. 195 00:11:38,240 --> 00:11:40,360 Speaker 1: I wonder what research Planny was doing. I'm sure it 196 00:11:40,400 --> 00:11:43,920 Speaker 1: was fascinating. But according to a two thousand eight acted 197 00:11:44,040 --> 00:11:47,760 Speaker 1: diabetological study and a two thousand and eleven study out 198 00:11:47,760 --> 00:11:53,360 Speaker 1: of clinical gastro intrology and hepatology in Italy indicating that 199 00:11:53,480 --> 00:11:56,240 Speaker 1: due to the lower amount of gluten content and sour 200 00:11:56,360 --> 00:11:58,760 Speaker 1: dough bread, it may be more tolerable for people with 201 00:11:58,800 --> 00:12:04,200 Speaker 1: stilly exercise. Small sample sizes though, um it does produce 202 00:12:04,200 --> 00:12:07,120 Speaker 1: a smaller search of glucoast than most other breads. Well 203 00:12:07,240 --> 00:12:11,480 Speaker 1: that's good news. Yeah so grain of salt, grain of salt. 204 00:12:11,520 --> 00:12:16,680 Speaker 1: It but the research does exist around the same time, 205 00:12:16,920 --> 00:12:23,160 Speaker 1: plenty time. Uh. Roman poet Juneo All wrote satire ten 206 00:12:23,920 --> 00:12:28,040 Speaker 1: or the famous and recently Hunger Games repopularized phrase Panama 207 00:12:28,559 --> 00:12:33,839 Speaker 1: senses our bread and circuses comes from. Okay, so that 208 00:12:33,880 --> 00:12:37,760 Speaker 1: takes care of the ancient history, and we'll move on 209 00:12:37,800 --> 00:12:40,760 Speaker 1: to some more modern stuff after a quick break for 210 00:12:40,800 --> 00:12:54,080 Speaker 1: a word from our sponsor, and we're back, Thank you sponsor. Um. So, 211 00:12:54,080 --> 00:12:56,280 Speaker 1: so we we divided up the ancient and the kind 212 00:12:56,280 --> 00:12:58,520 Speaker 1: of modern history like that, because, as it turns out, 213 00:12:58,720 --> 00:13:02,040 Speaker 1: nothing really happened, um in the history of of sour 214 00:13:02,080 --> 00:13:06,520 Speaker 1: dough bread for you know, a few millennia right until 215 00:13:06,880 --> 00:13:11,360 Speaker 1: the rediscovery of Brewers East around the four six hundred. 216 00:13:12,160 --> 00:13:16,040 Speaker 1: In various parts of Europe doing different stuff at different times. Um. 217 00:13:16,360 --> 00:13:18,880 Speaker 1: Germany kind of figured it out first thanks to the 218 00:13:18,960 --> 00:13:24,320 Speaker 1: close relationship between brewing and baking in medieval monasteries. And uh. 219 00:13:24,760 --> 00:13:28,400 Speaker 1: Then in seventeenth century France, they found that the addition 220 00:13:28,440 --> 00:13:32,520 Speaker 1: of brewers east made a softer, fluffier bread than the 221 00:13:32,520 --> 00:13:38,079 Speaker 1: then usual pain brie, which they called. Yeah, the new 222 00:13:38,120 --> 00:13:39,920 Speaker 1: the new fancy one with the brewers east was called 223 00:13:40,080 --> 00:13:47,000 Speaker 1: that other thing that Annie just said that one. Um. 224 00:13:47,000 --> 00:13:51,320 Speaker 1: It was also around this time that um hell Anthony 225 00:13:51,480 --> 00:13:56,960 Speaker 1: van Lelon leland Hook. Mm hmmm, I saw it both 226 00:13:57,640 --> 00:14:02,400 Speaker 1: leland Hook and leond Hook, so I'm not sure which 227 00:14:02,440 --> 00:14:06,920 Speaker 1: one it should be. I'm sorry, Dutch. Uh. This dude, 228 00:14:07,040 --> 00:14:10,760 Speaker 1: he developed microscopic lenses that allowed him to observe stuff 229 00:14:10,800 --> 00:14:15,880 Speaker 1: like bacteria and yeast, these these tiny, uh, single cellular organisms. Um. 230 00:14:15,880 --> 00:14:17,920 Speaker 1: He didn't realize that they were alive at the time, 231 00:14:18,200 --> 00:14:20,880 Speaker 1: but um, but people did begin to realize due to 232 00:14:21,000 --> 00:14:23,320 Speaker 1: due to this kind of research that this yeast stuff 233 00:14:23,680 --> 00:14:27,160 Speaker 1: was what made fermentation work. And also apparently there was 234 00:14:27,200 --> 00:14:29,840 Speaker 1: a hole to do in French parliament about the health 235 00:14:29,880 --> 00:14:33,359 Speaker 1: of brewers. Yes, after doctors from the Paris University concluded 236 00:14:33,840 --> 00:14:37,400 Speaker 1: used to be detrimental, mainly because one it was bitter 237 00:14:37,800 --> 00:14:41,480 Speaker 1: and to the fact rotting water and barley was involved 238 00:14:41,640 --> 00:14:45,480 Speaker 1: in this bitterness. So brewers yeast was outlawed in sixteen 239 00:14:45,560 --> 00:14:48,680 Speaker 1: sixty eight, but two years later in sixteen seventy, it 240 00:14:48,800 --> 00:14:52,320 Speaker 1: was mostly reversed and brewersies could once again be used 241 00:14:52,360 --> 00:14:55,520 Speaker 1: in bread making in combination with sour dough. A written 242 00:14:55,560 --> 00:14:58,160 Speaker 1: recipe from this time called for feeding and rising your 243 00:14:58,160 --> 00:15:02,120 Speaker 1: sour dough starter florita times two to three. Sour dough 244 00:15:02,160 --> 00:15:04,840 Speaker 1: starters was the norm at this point in time. Huh, 245 00:15:05,040 --> 00:15:09,080 Speaker 1: that's that's a lot of that's a lot of work, yes, um. 246 00:15:09,280 --> 00:15:14,360 Speaker 1: And the replacement of millstones and mills with steel rollers 247 00:15:14,360 --> 00:15:18,200 Speaker 1: in seventeen hundreds made the flower refining process cheaper and 248 00:15:18,280 --> 00:15:20,840 Speaker 1: helped shift bread from something that most people made at 249 00:15:20,880 --> 00:15:24,160 Speaker 1: home to something more people, especially workers, preferred to buy. 250 00:15:24,720 --> 00:15:27,320 Speaker 1: Um and this the the early bit of the Industrial 251 00:15:27,360 --> 00:15:30,960 Speaker 1: Revolution was the point around which bread baking really started 252 00:15:31,040 --> 00:15:33,960 Speaker 1: moving out of the home and into commercial bakeries and 253 00:15:34,080 --> 00:15:37,920 Speaker 1: in cities anyway, in a widespread kind of way. And 254 00:15:38,120 --> 00:15:42,000 Speaker 1: in eighteen forty in Austrian baker based in France discovered 255 00:15:42,000 --> 00:15:45,360 Speaker 1: how to make bread without sour dough using only yeast 256 00:15:45,360 --> 00:15:50,240 Speaker 1: fermentation called poolish. At the time, bakers were still getting 257 00:15:50,240 --> 00:15:54,720 Speaker 1: their yeast cultures from brewers, and soon after, in eighteen 258 00:15:54,720 --> 00:15:58,240 Speaker 1: fifty four, a patent for manufacturing powdered yeast was issued, 259 00:15:58,760 --> 00:16:02,080 Speaker 1: and by eight seventy to France had opened their first 260 00:16:02,120 --> 00:16:05,800 Speaker 1: factory of grain fermented yeast that was more consistent and 261 00:16:05,840 --> 00:16:09,160 Speaker 1: had a longer shelf life, which, as you would guess, 262 00:16:09,200 --> 00:16:13,000 Speaker 1: hit the saradough industry. Pretty hard. Bread baking using the 263 00:16:13,040 --> 00:16:17,600 Speaker 1: Polish method have been fairly common by eighteen eighty five, 264 00:16:17,680 --> 00:16:22,600 Speaker 1: and Sarato bread became known as French bread. Yes, Polish method, Yeah, 265 00:16:22,840 --> 00:16:29,200 Speaker 1: using Polish polish right. Yes. It's also around this time 266 00:16:29,200 --> 00:16:32,600 Speaker 1: that the American gold Rush was underway and prospectors in 267 00:16:32,600 --> 00:16:35,720 Speaker 1: San Francisco bread was becoming a thing. But we will 268 00:16:35,800 --> 00:16:38,880 Speaker 1: come back to that in a second. Yes. In the meanwhile, 269 00:16:39,240 --> 00:16:43,560 Speaker 1: Also around this this eighteen stone time, um, there was 270 00:16:43,600 --> 00:16:46,440 Speaker 1: a weird resurgence of the idea that leavened bread is 271 00:16:46,520 --> 00:16:50,280 Speaker 1: bad for you. Um. This time started in America. Um, 272 00:16:50,320 --> 00:16:54,160 Speaker 1: you know, is Baker's east toxic? Is anything associated with 273 00:16:54,200 --> 00:16:59,000 Speaker 1: beer terrible? Are sour things? On Good News at eleven um. 274 00:16:59,000 --> 00:17:02,600 Speaker 1: In In eight fifty two, a popular cookbook called Directions 275 00:17:02,640 --> 00:17:06,320 Speaker 1: for Cookery and its various branches decreed all bread that 276 00:17:06,400 --> 00:17:09,600 Speaker 1: is sour heavy or ill baked is not only unpalatable, 277 00:17:09,800 --> 00:17:14,200 Speaker 1: but extremely unwholesome and should never be eaten. These accidents 278 00:17:14,280 --> 00:17:18,560 Speaker 1: so frequently happen when bread is made at home by careless, unpracticed, 279 00:17:18,760 --> 00:17:23,040 Speaker 1: or incompetent persons. Strong fresh yeast from the brewery should 280 00:17:23,080 --> 00:17:27,800 Speaker 1: always be used in preference to any others. Wow, those 281 00:17:27,840 --> 00:17:32,439 Speaker 1: are some strong words. I feel insulted personally, I know right, 282 00:17:32,480 --> 00:17:34,680 Speaker 1: and like sour dough is delicious, and shut your face 283 00:17:35,520 --> 00:17:45,800 Speaker 1: man incompetent unpalatable, like they have a word goodness this person. Meanwhile, 284 00:17:45,880 --> 00:17:49,600 Speaker 1: in eighteen fifty seven, uh Louis Pasteur published his initial 285 00:17:49,640 --> 00:17:53,000 Speaker 1: findings about how yeast is is actually a living organism 286 00:17:53,200 --> 00:17:55,920 Speaker 1: and that colonies of it must be alive in order 287 00:17:55,960 --> 00:17:59,320 Speaker 1: to make fermentation happen, which is true because dead yeast 288 00:17:59,359 --> 00:18:03,400 Speaker 1: doesn't do a whole lot for you know. Um. This 289 00:18:03,520 --> 00:18:06,000 Speaker 1: did not help the freak out that some people were 290 00:18:06,040 --> 00:18:10,320 Speaker 1: experiencing about leavened bread. Um. However, in the long run, 291 00:18:10,800 --> 00:18:14,480 Speaker 1: everyone calmed down and and this the science let people 292 00:18:15,240 --> 00:18:18,479 Speaker 1: select the best yeasts and and the best treatments for 293 00:18:18,560 --> 00:18:21,760 Speaker 1: them in order to make better bread products. Um today 294 00:18:21,840 --> 00:18:24,600 Speaker 1: strains of this very yeast that that Louis was working with. 295 00:18:24,920 --> 00:18:28,760 Speaker 1: Sacro Mices Sarah visier um are are bread especially for 296 00:18:28,920 --> 00:18:32,600 Speaker 1: quick growth in in commercial baker's East right, And speaking 297 00:18:32,640 --> 00:18:36,440 Speaker 1: of commercials bakers East in the nineteenth century, a combination 298 00:18:36,480 --> 00:18:41,160 Speaker 1: of the development of commercial bakers East and in Europe, 299 00:18:41,200 --> 00:18:45,280 Speaker 1: specifically regulations preventing long hours or working at night, meant 300 00:18:45,280 --> 00:18:49,320 Speaker 1: that sourdough lost even more ground. Two breads that rose 301 00:18:49,400 --> 00:18:54,160 Speaker 1: more quickly and consistently like the Begetts. People still baked 302 00:18:54,160 --> 00:18:59,080 Speaker 1: in home, yes, and families still passed their starter cultures 303 00:18:59,280 --> 00:19:03,200 Speaker 1: on in la jocks and an exception up to this 304 00:19:03,320 --> 00:19:06,760 Speaker 1: was in northern Europe, where rye bread was popular and 305 00:19:06,800 --> 00:19:10,200 Speaker 1: sour dough worked as a leavening agent, where bakers East 306 00:19:10,320 --> 00:19:13,679 Speaker 1: did not, because rye doesn't have enough gluten to become 307 00:19:13,720 --> 00:19:19,960 Speaker 1: fluffy with East alone. In nineteen sixty four, bread expert 308 00:19:20,160 --> 00:19:26,720 Speaker 1: Raymond Calvel wrote, sour dough breadmaking does not exist any wow, 309 00:19:27,080 --> 00:19:30,160 Speaker 1: m you have dire things to say about sour dough. 310 00:19:30,320 --> 00:19:36,199 Speaker 1: I know, not mince words. It wasn't until the nineteen 311 00:19:36,200 --> 00:19:39,520 Speaker 1: eighties that it would have a comeback to due to 312 00:19:39,560 --> 00:19:42,320 Speaker 1: a demand for a higher bread quality, and also because 313 00:19:42,359 --> 00:19:45,679 Speaker 1: in the nineteen seventies a dry sour dough entered the 314 00:19:45,680 --> 00:19:50,320 Speaker 1: market pretty quickly, sailing economically passed sour do starter cultures. 315 00:19:51,760 --> 00:19:54,240 Speaker 1: This allowed sour dough to go from being a semi 316 00:19:54,280 --> 00:19:57,639 Speaker 1: heart to find ish artisanal bread to something more widespread 317 00:19:57,680 --> 00:20:01,640 Speaker 1: and commercially available, and in nine teen ninety three France 318 00:20:01,680 --> 00:20:06,440 Speaker 1: and the UK issued regulations defining sour dough bread regulations 319 00:20:06,480 --> 00:20:09,879 Speaker 1: I love them. Yes, rectipulations like the bread must have 320 00:20:09,920 --> 00:20:12,879 Speaker 1: a potential maximum pH of four point three and the 321 00:20:13,000 --> 00:20:15,880 Speaker 1: scetic acid content must be at least nine hundred parts 322 00:20:15,920 --> 00:20:19,600 Speaker 1: per million UM. Germany had a lot of differentiating between 323 00:20:19,600 --> 00:20:22,639 Speaker 1: the more labor intensive starter culture sour dough bread and 324 00:20:22,720 --> 00:20:26,000 Speaker 1: sour dough is made using giant sard. This kind of 325 00:20:26,000 --> 00:20:29,080 Speaker 1: reminds me of Champagne and how ye specific they are 326 00:20:29,200 --> 00:20:32,080 Speaker 1: with what it is. Yeah, it's great all of that. 327 00:20:32,320 --> 00:20:36,560 Speaker 1: Um Scientists have worked to identify both the natural strains 328 00:20:36,560 --> 00:20:40,200 Speaker 1: of yeast and bacteria that makes sourdough happen, and also 329 00:20:40,320 --> 00:20:43,800 Speaker 1: new strains that could be awesome. There's dizzy only extensive 330 00:20:43,800 --> 00:20:47,560 Speaker 1: research into these critters and their interactions. Um. More than 331 00:20:47,800 --> 00:20:51,320 Speaker 1: twenty species of common yeasts and fifty species of common 332 00:20:51,800 --> 00:20:55,080 Speaker 1: lactic acid bacteria have been identified in different sour dough 333 00:20:55,080 --> 00:21:00,560 Speaker 1: starters around the world. That's beautiful. It is also beautiful 334 00:21:00,760 --> 00:21:04,200 Speaker 1: is the bit that we skipped over about the San 335 00:21:04,240 --> 00:21:08,720 Speaker 1: Franciscan history of sour dough specifically, And we'll get to 336 00:21:08,800 --> 00:21:19,960 Speaker 1: that right after a quick word. 'm our sponsor and 337 00:21:20,080 --> 00:21:24,879 Speaker 1: we're back, Thank you, sponsor. So earlier we mentioned the 338 00:21:24,880 --> 00:21:27,840 Speaker 1: Gold Rush and San Francisco sour dough, which you might 339 00:21:27,880 --> 00:21:30,159 Speaker 1: have heard that the town is famous for. Yeah, I 340 00:21:30,240 --> 00:21:32,000 Speaker 1: have to admit when I think of sour dough, I 341 00:21:32,040 --> 00:21:36,080 Speaker 1: think of San Francisco. Oh, I think of my belly. 342 00:21:36,240 --> 00:21:40,280 Speaker 1: I don't know anyway, um uh. Some some bakeries in 343 00:21:40,280 --> 00:21:42,320 Speaker 1: San Francisco, as we said earlier, claimed that they have 344 00:21:42,440 --> 00:21:45,440 Speaker 1: kept their starters alive in bold and one hundred years. 345 00:21:46,160 --> 00:21:48,840 Speaker 1: But to trace the city's history of sour dough, we 346 00:21:48,920 --> 00:21:56,600 Speaker 1: have to go to Mexico. Oh yep. When when gold 347 00:21:56,640 --> 00:21:59,800 Speaker 1: was discovered in the American River in northern California in 348 00:22:00,000 --> 00:22:02,440 Speaker 1: eighteen forty eight, um, it kicked off the Great Gold 349 00:22:02,520 --> 00:22:06,280 Speaker 1: Rush of eighteen forty nine. This is not in Mexico yet. Um. 350 00:22:06,680 --> 00:22:09,840 Speaker 1: But it wasn't only rubs with no mining knowledge who 351 00:22:09,880 --> 00:22:12,080 Speaker 1: were hoping to get rich quick who flooded into San 352 00:22:12,080 --> 00:22:15,040 Speaker 1: Francisco at the time. Um. Gold miners also came up 353 00:22:15,160 --> 00:22:18,359 Speaker 1: from Mexico and Texas. And meanwhile, a whole bunch of 354 00:22:18,359 --> 00:22:21,600 Speaker 1: French colonials had taken up residents in Mexico before the 355 00:22:21,600 --> 00:22:25,800 Speaker 1: republic's independence from Spain in the eighteen twenties, and those 356 00:22:26,200 --> 00:22:28,840 Speaker 1: French kids brought the tradition of sour dough bread with 357 00:22:28,880 --> 00:22:35,560 Speaker 1: them to Mexico. This is great, yeah, um. Side note, Uh, 358 00:22:35,600 --> 00:22:38,200 Speaker 1: there's a story from the nineteen thirties to forties about 359 00:22:38,240 --> 00:22:41,800 Speaker 1: the quality of of Mexican sour dough. Phil Harris, who 360 00:22:41,880 --> 00:22:44,160 Speaker 1: was the band leader and a performer on the Jack 361 00:22:44,160 --> 00:22:48,720 Speaker 1: Benny Program, famous radio show television show. Um uh, supposedly 362 00:22:49,040 --> 00:22:51,760 Speaker 1: got his sour dough from this bakery in Tijuana that 363 00:22:51,800 --> 00:22:53,639 Speaker 1: he just loved. It was the only place that he 364 00:22:53,680 --> 00:22:56,920 Speaker 1: would buy his sour dough bread. Um right up until 365 00:22:57,320 --> 00:23:00,280 Speaker 1: on a return trip he was stuffed by customs agents 366 00:23:00,400 --> 00:23:03,320 Speaker 1: who slashed open all of his sour dough loaves looking 367 00:23:03,400 --> 00:23:05,680 Speaker 1: for As the article I found the story and put 368 00:23:05,680 --> 00:23:12,919 Speaker 1: it quote contraband often associated with musicians. Mm hmm. I 369 00:23:13,000 --> 00:23:18,840 Speaker 1: wonder what that could be. Uh, No one knows. Cocaine. 370 00:23:19,200 --> 00:23:24,119 Speaker 1: Um Okay, anyway, I'm back back to the early early 371 00:23:24,160 --> 00:23:29,040 Speaker 1: to mid eighteen hundreds. UM. So, through through these French colonialists, 372 00:23:29,040 --> 00:23:32,600 Speaker 1: sour dough spread throughout certain parts of the Southwest, and 373 00:23:32,680 --> 00:23:36,720 Speaker 1: so when Mexican and Texan miners came up to northern 374 00:23:36,720 --> 00:23:39,560 Speaker 1: California during the Gold Rush, they in turn brought it 375 00:23:39,600 --> 00:23:42,760 Speaker 1: there with them. Um. And they shared the starters and 376 00:23:42,760 --> 00:23:45,080 Speaker 1: in the method with the other miners there. They did 377 00:23:45,160 --> 00:23:47,639 Speaker 1: keep a pot of starter or a little ball of 378 00:23:47,680 --> 00:23:50,360 Speaker 1: starter dough with them wherever they camped and baked sour 379 00:23:50,440 --> 00:23:53,920 Speaker 1: dough bread, biscuits or flapjacks in their Dutch ovens or 380 00:23:53,960 --> 00:23:58,639 Speaker 1: iron skillets over campfires. Mm hmmm hmm. One of the 381 00:23:58,640 --> 00:24:00,720 Speaker 1: people who would obtain some of the sour dough starter 382 00:24:01,160 --> 00:24:05,640 Speaker 1: was Isidore Bowden, French immigrant from a long line of baker's. 383 00:24:06,000 --> 00:24:08,600 Speaker 1: He he really dug this starter and started using it 384 00:24:08,640 --> 00:24:11,040 Speaker 1: in his bread's when he opened the Boaden Bakery in 385 00:24:11,119 --> 00:24:14,560 Speaker 1: eighteen forty nine, which is sometimes hailed as the first 386 00:24:14,600 --> 00:24:17,159 Speaker 1: sour dough bakery in the area. There's a little bit 387 00:24:17,160 --> 00:24:20,480 Speaker 1: of contention there. The owners of Colombo Baking Company across 388 00:24:20,520 --> 00:24:23,040 Speaker 1: the bay in Oakland say they were the first people 389 00:24:23,080 --> 00:24:26,679 Speaker 1: making sour dough um at any rate, at least a 390 00:24:26,680 --> 00:24:29,600 Speaker 1: dozen French bread as they were called bakeries that we're 391 00:24:29,600 --> 00:24:32,399 Speaker 1: selling sour dough, which was being called French bread still 392 00:24:32,520 --> 00:24:35,200 Speaker 1: in some places. UM. What would open in the area 393 00:24:35,240 --> 00:24:39,520 Speaker 1: by eighteen fifty four a dozen among the like sixty 394 00:24:39,600 --> 00:24:43,000 Speaker 1: three total bakeries that the city hosted suddenly by then 395 00:24:43,080 --> 00:24:47,320 Speaker 1: because gold Rush super wild um and sour dough's popularity 396 00:24:47,320 --> 00:24:51,760 Speaker 1: with the mining population would ensure its continued salem even 397 00:24:51,800 --> 00:24:54,119 Speaker 1: through all of the big baker's yeast trends that we 398 00:24:54,119 --> 00:24:57,639 Speaker 1: were talking about UM in the coming decades. There's a 399 00:24:57,680 --> 00:25:01,560 Speaker 1: there's a story about Budden's Bakery during the big quake 400 00:25:01,600 --> 00:25:04,520 Speaker 1: of nineteen o six in San Francisco and and the 401 00:25:04,560 --> 00:25:08,280 Speaker 1: fires that spread in its aftermath. Budden's widow, Louise saved 402 00:25:08,400 --> 00:25:11,240 Speaker 1: this this family starter by throwing some of it in 403 00:25:11,240 --> 00:25:15,600 Speaker 1: a wooden bucket before she fled. I love that. Yeah, 404 00:25:15,720 --> 00:25:17,720 Speaker 1: the bakery is still open today. You can go check 405 00:25:17,720 --> 00:25:20,240 Speaker 1: it out and argue with my pronunciation of its name. 406 00:25:20,440 --> 00:25:22,480 Speaker 1: I went there when I went to visit my little mother. 407 00:25:22,800 --> 00:25:28,560 Speaker 1: Oh man, I've never been. It was so good. All 408 00:25:28,640 --> 00:25:31,399 Speaker 1: the sour doughs. Yeah, oh now I want it, Okay. 409 00:25:31,400 --> 00:25:35,560 Speaker 1: San Francisco was like baking tour for Annie. I went. 410 00:25:35,760 --> 00:25:38,960 Speaker 1: I woke up like four am to hit all the bakeries. 411 00:25:40,000 --> 00:25:42,600 Speaker 1: They sold out of things. Oh man, I think I 412 00:25:42,680 --> 00:25:45,440 Speaker 1: missed that entirely. I think I was on like a fish. 413 00:25:45,680 --> 00:25:48,520 Speaker 1: Every time I'm in California, I'm like sushi and avocados 414 00:25:49,240 --> 00:25:54,679 Speaker 1: them in my face. Maybe next time. A lot of 415 00:25:54,680 --> 00:25:57,600 Speaker 1: good bakeries there. Oh, I believe you. But but back 416 00:25:57,600 --> 00:26:00,960 Speaker 1: to the past. Yes. During the during the Klondike Gold 417 00:26:01,000 --> 00:26:05,080 Speaker 1: Rush of the eighteen nineties, uh miners from northern California 418 00:26:05,280 --> 00:26:09,120 Speaker 1: headed north and brought sour dough with them again um 419 00:26:09,160 --> 00:26:11,679 Speaker 1: and and they brought it with them so characteristically that 420 00:26:11,720 --> 00:26:16,040 Speaker 1: a nickname for these prospectors was the sour doughs. Um. 421 00:26:16,119 --> 00:26:19,359 Speaker 1: Some stories that the nickname came from their tendency to 422 00:26:19,359 --> 00:26:23,320 Speaker 1: to keep their starter literally on their person, like using 423 00:26:23,400 --> 00:26:26,560 Speaker 1: their body heat to maintain the culture in the freezing weather. 424 00:26:27,600 --> 00:26:31,119 Speaker 1: Uh Ruth Almon wrote in a whole book dedicated to 425 00:26:31,119 --> 00:26:34,240 Speaker 1: this topic. That quote, a true Alaskan sour dough would 426 00:26:34,240 --> 00:26:36,159 Speaker 1: as soon spend a year in the hills without his 427 00:26:36,280 --> 00:26:39,240 Speaker 1: rifle as to tough it through without his bubbling sour 428 00:26:39,320 --> 00:26:46,320 Speaker 1: dough pot. That's so great, I know. Starting around ninete, 429 00:26:46,960 --> 00:26:50,760 Speaker 1: a couple of microbiologists set out to catalog the yeasts 430 00:26:50,760 --> 00:26:54,000 Speaker 1: and bacteria that makes San Francisco sour doughs so special. 431 00:26:54,400 --> 00:26:58,080 Speaker 1: They found that the yeast most usually happening in San 432 00:26:58,119 --> 00:27:04,240 Speaker 1: Francisco bread is Candita millarry Millery maybe either one, And 433 00:27:04,480 --> 00:27:07,879 Speaker 1: they identified a new species of lactic acid bacteria called 434 00:27:07,960 --> 00:27:17,040 Speaker 1: lacto Bacsillus san Francis census. Yeah, San Francisco, right, your 435 00:27:17,040 --> 00:27:21,920 Speaker 1: bacteria famous? Uh. The yeast is is particularly tolerant of 436 00:27:22,000 --> 00:27:25,159 Speaker 1: acids and doesn't eat maltose at, a type of sugar 437 00:27:25,320 --> 00:27:30,359 Speaker 1: which the bacteria needs to live. Lactobacillus sanci census is 438 00:27:30,400 --> 00:27:32,840 Speaker 1: not unique to San Francisco, though um it has since 439 00:27:32,880 --> 00:27:36,600 Speaker 1: been identified in sour doughs around the world. Wow, it's 440 00:27:36,640 --> 00:27:41,520 Speaker 1: getting around, travelin going places. It was first identified in 441 00:27:41,520 --> 00:27:46,399 Speaker 1: San Francisco. It's not it's not necessarily native to their um. Also, 442 00:27:46,440 --> 00:27:48,639 Speaker 1: in case you had no idea, like me, Um that 443 00:27:48,680 --> 00:27:51,320 Speaker 1: the mascot of San Francisco forty niners, you know, gold 444 00:27:51,400 --> 00:27:57,280 Speaker 1: Rush of forty nine is still sour dough. Sam. It's 445 00:27:57,359 --> 00:27:59,480 Speaker 1: kind of like Prospector Dude. I don't I don't know 446 00:27:59,520 --> 00:28:01,600 Speaker 1: if that he has a pail and it has sour 447 00:28:01,680 --> 00:28:04,439 Speaker 1: dough bread in it. Oh my god, I hope he 448 00:28:04,520 --> 00:28:07,359 Speaker 1: just throws loaves of bread at people. I would go. 449 00:28:07,680 --> 00:28:09,600 Speaker 1: I would go to definitely go to that game. I 450 00:28:09,640 --> 00:28:15,960 Speaker 1: would just have like a bucket like in a a Marti 451 00:28:16,000 --> 00:28:20,440 Speaker 1: grad parade, but just reads. That's so much better than feeds. 452 00:28:21,000 --> 00:28:25,960 Speaker 1: All right, So that's a world retour of sour dough history. 453 00:28:26,160 --> 00:28:28,560 Speaker 1: Oh yeah, Yeah. There's a lot of topics that we 454 00:28:28,560 --> 00:28:30,639 Speaker 1: didn't go into that are kind of glancing through that. 455 00:28:30,720 --> 00:28:32,960 Speaker 1: A lot of stuff about Yeaston and other things, um, 456 00:28:33,080 --> 00:28:35,600 Speaker 1: that we will have to cover during other episodes because 457 00:28:35,600 --> 00:28:39,440 Speaker 1: it's super fascinating and it's so much, it's so much. 458 00:28:39,440 --> 00:28:42,800 Speaker 1: There's a lot. Oh my gosh. Well, now let's talk 459 00:28:42,840 --> 00:28:46,040 Speaker 1: about if you want to make like your own sour dough, 460 00:28:46,560 --> 00:28:50,800 Speaker 1: because it's it's really easy to start at starter culture 461 00:28:51,760 --> 00:28:56,400 Speaker 1: in theory. Um. A friend gave me a starter culture 462 00:28:56,400 --> 00:28:59,040 Speaker 1: in college, but I forgot to feed it, and it 463 00:28:59,080 --> 00:29:01,840 Speaker 1: died before I used to in anything. And also I've 464 00:29:01,880 --> 00:29:05,160 Speaker 1: never admitted this to her, so we'll see if she listens. 465 00:29:05,840 --> 00:29:09,720 Speaker 1: Get an angry email. Um, so much for friendship bread. 466 00:29:10,880 --> 00:29:13,160 Speaker 1: It's also called friendship bread sometimes. By the way, if 467 00:29:13,040 --> 00:29:15,240 Speaker 1: if you had never heard that, it's called friendship bread 468 00:29:15,240 --> 00:29:19,320 Speaker 1: because you can share your starter with a friend, and 469 00:29:19,400 --> 00:29:23,440 Speaker 1: hopefully you're a better friend than I. I let us, 470 00:29:23,440 --> 00:29:26,240 Speaker 1: I let us start a culture die once too. It 471 00:29:26,400 --> 00:29:29,240 Speaker 1: is really sad. I've heard it compared to like pets 472 00:29:29,360 --> 00:29:34,640 Speaker 1: or house plants. Oh no, you gotta keep it alive. Um. 473 00:29:35,320 --> 00:29:38,880 Speaker 1: So hopefully if you're better at it than Lauren and 474 00:29:38,920 --> 00:29:43,240 Speaker 1: I apparently, or if you live in Stockholm where they 475 00:29:43,280 --> 00:29:47,400 Speaker 1: have sour dough hotels, and well, how sit your starter 476 00:29:47,560 --> 00:29:51,520 Speaker 1: for three dollars a day? It's nothing that's so crazy. 477 00:29:51,560 --> 00:29:54,440 Speaker 1: I love that there's a hotel. Um, and you want 478 00:29:54,440 --> 00:29:57,640 Speaker 1: to try your hand at making sardo, here's what she 479 00:29:57,680 --> 00:30:01,800 Speaker 1: would do. You just mix equal parts flour and water, 480 00:30:02,200 --> 00:30:05,360 Speaker 1: like one cup each, maybe a pinch of sugar. Um, 481 00:30:05,520 --> 00:30:08,320 Speaker 1: put them in a clear bowl. Some people also had 482 00:30:08,320 --> 00:30:11,960 Speaker 1: a pinch of salt. There you go. You mix them 483 00:30:11,960 --> 00:30:14,880 Speaker 1: together if you want to. You can also add a 484 00:30:14,920 --> 00:30:18,240 Speaker 1: packet of dry yeast to to to get things started, 485 00:30:18,280 --> 00:30:20,360 Speaker 1: but you don't have to, like like if you if 486 00:30:20,400 --> 00:30:24,520 Speaker 1: you leave it alone, it will hypothetically catch wild yeast 487 00:30:24,600 --> 00:30:28,640 Speaker 1: that's just hanging out in the air around you, and 488 00:30:28,640 --> 00:30:32,760 Speaker 1: and wild lacto lacto v Exilus bacteria of some kind 489 00:30:32,880 --> 00:30:35,640 Speaker 1: or another. Um. But yeah, So so you just just 490 00:30:35,680 --> 00:30:37,560 Speaker 1: mix the stuff together in a in a clear bowl, 491 00:30:37,800 --> 00:30:39,360 Speaker 1: clear so that you can kind of really see what's 492 00:30:39,360 --> 00:30:41,120 Speaker 1: going on in there, and cover it with a clean 493 00:30:41,120 --> 00:30:43,560 Speaker 1: cloth like a dish towel, and just let it hang 494 00:30:43,600 --> 00:30:46,160 Speaker 1: out room temperature for a few days. Uh, stir it 495 00:30:46,360 --> 00:30:48,320 Speaker 1: once or twice a day, and feeded a couple of 496 00:30:48,360 --> 00:30:51,680 Speaker 1: tablespoons each of flower and water every day. I know 497 00:30:51,720 --> 00:30:54,920 Speaker 1: these are all really precise directions, but that's I'm kind 498 00:30:54,920 --> 00:30:57,840 Speaker 1: of combining a number of a number of theories that 499 00:30:57,880 --> 00:31:00,560 Speaker 1: I saw about how best to do this. I agree. 500 00:31:00,720 --> 00:31:03,000 Speaker 1: I think I think a lot of it are in instructions, 501 00:31:03,320 --> 00:31:06,040 Speaker 1: and I think I think a lot of people are 502 00:31:06,640 --> 00:31:09,080 Speaker 1: just like, try it and see what works for you 503 00:31:09,360 --> 00:31:15,360 Speaker 1: in your environment. Uh. Yeah, I saw someone used uh 504 00:31:15,880 --> 00:31:20,560 Speaker 1: she said she used yogurt to get the bacteria in there. Sure, Yeah, 505 00:31:20,960 --> 00:31:23,280 Speaker 1: I bet that would that would sure do it. I 506 00:31:23,760 --> 00:31:29,280 Speaker 1: kind of love that you use in general sour dough recipes. Feeding. Yeah, 507 00:31:30,200 --> 00:31:32,880 Speaker 1: it does sound like a creature. It's a pet. Yeah, 508 00:31:33,160 --> 00:31:36,320 Speaker 1: it's it's a delicious pet. Sometimes you put in the 509 00:31:36,360 --> 00:31:41,400 Speaker 1: oven and bake. Oh that sounds there. Put my pet 510 00:31:41,480 --> 00:31:43,520 Speaker 1: the oven. Oh you're not putting all of your pet 511 00:31:43,560 --> 00:31:45,760 Speaker 1: in the oven, just part of it. I'm getting attached 512 00:31:45,800 --> 00:31:49,160 Speaker 1: to it, like you're a hypothetical starter. I don't even 513 00:31:49,200 --> 00:31:53,960 Speaker 1: have so um, so you'll know. You'll know it's like done, 514 00:31:54,440 --> 00:31:58,040 Speaker 1: um when it's developed a froth on the top and 515 00:31:58,240 --> 00:32:01,760 Speaker 1: that characteristic um kind of kind of good sour smell. 516 00:32:02,160 --> 00:32:05,640 Speaker 1: And once that happens, you can PLoP. You can just 517 00:32:05,680 --> 00:32:07,560 Speaker 1: PLoP it in a jar and store it in the 518 00:32:07,600 --> 00:32:10,280 Speaker 1: fridge to slow the growth of the yeast. Just just 519 00:32:10,360 --> 00:32:15,120 Speaker 1: cover cover it loosely and uh, that's basically it. You 520 00:32:15,360 --> 00:32:17,120 Speaker 1: you want to feed it a little more flour and 521 00:32:17,160 --> 00:32:19,920 Speaker 1: water once a week. Um. If you're keeping it, you 522 00:32:19,920 --> 00:32:22,280 Speaker 1: can also keep it out if you want to. Uh. 523 00:32:23,080 --> 00:32:25,920 Speaker 1: I think, especially here in America, people are really really 524 00:32:26,040 --> 00:32:28,560 Speaker 1: keen on keeping things in the refrigerator. But you can 525 00:32:28,600 --> 00:32:32,480 Speaker 1: hypothetically keep it out just room temperature if you want to, 526 00:32:32,760 --> 00:32:34,960 Speaker 1: if you do feed it every day. Okay, that's where 527 00:32:34,960 --> 00:32:37,960 Speaker 1: I went wrong. Yeah, I did not refrigerate mine. Okay, okay, yeah, 528 00:32:38,040 --> 00:32:40,560 Speaker 1: if you refrigerated, feeded about once a week. Um, and 529 00:32:40,600 --> 00:32:42,480 Speaker 1: as the container gets full, you can just like take 530 00:32:42,480 --> 00:32:46,040 Speaker 1: a lump out and throw it out. Sorry, that unlucky 531 00:32:46,240 --> 00:32:48,560 Speaker 1: arm of the starter culture. Now it's just going to 532 00:32:48,680 --> 00:32:52,000 Speaker 1: grow in the garbage. Can I mean it would? I 533 00:32:52,000 --> 00:32:54,480 Speaker 1: mean I actually maybe lucky arm of the of the 534 00:32:54,560 --> 00:32:57,880 Speaker 1: yeast because it's not getting baked. Ever, that's true. That 535 00:32:58,920 --> 00:33:01,040 Speaker 1: so yeah, that's that's that's about it. Um. I want 536 00:33:01,080 --> 00:33:02,680 Speaker 1: to go home and try this. Now I've never tried 537 00:33:02,720 --> 00:33:07,560 Speaker 1: it before. Yeah, I've been looking at recipes to try. Uh. 538 00:33:07,640 --> 00:33:08,920 Speaker 1: I want to see what I would get if I 539 00:33:08,920 --> 00:33:11,520 Speaker 1: if I don't add anything in if I just do 540 00:33:11,600 --> 00:33:15,400 Speaker 1: the pure flower water sugar salt recipe, and how long 541 00:33:15,440 --> 00:33:18,560 Speaker 1: does it take? I don't know, experiment. I need to 542 00:33:18,600 --> 00:33:19,880 Speaker 1: set up a go pro. Oh I wonder if I 543 00:33:19,880 --> 00:33:22,160 Speaker 1: could borrow a GoPro yeah and do it time laps. 544 00:33:23,000 --> 00:33:25,200 Speaker 1: And if you do, I mean, if you do, you 545 00:33:25,240 --> 00:33:28,240 Speaker 1: could in theory keep it decades, like we said at 546 00:33:28,240 --> 00:33:33,440 Speaker 1: the beginning. So if anyone tries it out, let us know. Yeah. Yeah, 547 00:33:33,440 --> 00:33:36,080 Speaker 1: if you have your own family recipe, let us know, 548 00:33:36,360 --> 00:33:40,000 Speaker 1: yes please. Uh. And like most things, there are so 549 00:33:40,040 --> 00:33:44,440 Speaker 1: many variations. Oh yeah of this. You can also buy 550 00:33:44,920 --> 00:33:47,560 Speaker 1: Sara dog cultures from around the world from sites like 551 00:33:47,800 --> 00:33:52,080 Speaker 1: sour Doughs International. They I was looking at it earlier, 552 00:33:52,120 --> 00:33:54,920 Speaker 1: and uh, there was one on there called Tasmanian Devil. 553 00:33:55,960 --> 00:34:01,000 Speaker 1: It's from Australia, and it was like this wildly make 554 00:34:01,080 --> 00:34:05,040 Speaker 1: any bread more interesting? It was. I would recommend just 555 00:34:05,160 --> 00:34:10,200 Speaker 1: going to look at the yeast strains pretty affordable to um. 556 00:34:10,360 --> 00:34:13,080 Speaker 1: Also sour doughs and just for bread, which kind of 557 00:34:13,120 --> 00:34:16,239 Speaker 1: mentioned with the prospectors. But you can use it in biscuits, pancakes, 558 00:34:16,400 --> 00:34:20,560 Speaker 1: regular cakes, all kinds of stuff to add flavor. Yeah yeah, um. 559 00:34:20,640 --> 00:34:23,840 Speaker 1: And there are so many variations of like strains of 560 00:34:23,920 --> 00:34:28,320 Speaker 1: sour dough that North Carolina State biologists robbed Dunn started 561 00:34:28,360 --> 00:34:32,080 Speaker 1: the sour Dough Project in my favorite fact of the 562 00:34:32,080 --> 00:34:35,920 Speaker 1: episode where he and some fellow researchers are asking home 563 00:34:35,960 --> 00:34:40,719 Speaker 1: bakers to submit their starters for DNA sequencing, h and 564 00:34:40,960 --> 00:34:45,240 Speaker 1: enzyme level testing and other biochemistry markers. That's so cool, 565 00:34:45,360 --> 00:34:48,719 Speaker 1: I know, I was so happy reading this. They want 566 00:34:48,719 --> 00:34:51,800 Speaker 1: to know things like if feeding a starter water versus 567 00:34:51,800 --> 00:34:54,560 Speaker 1: milk makes a difference, the impact of the climate, the 568 00:34:54,600 --> 00:35:00,960 Speaker 1: impact of the baker. Yeah, yeah, supposedly. Um. I read 569 00:35:01,000 --> 00:35:04,840 Speaker 1: somewhere that the theory is that any of the lacto 570 00:35:05,600 --> 00:35:08,920 Speaker 1: lactic acid bacteria they get into your starter dough come 571 00:35:09,000 --> 00:35:13,399 Speaker 1: from your hands. Yes, And they think that there might 572 00:35:13,440 --> 00:35:19,000 Speaker 1: be a difference between male and female bakers. What yeah, 573 00:35:19,080 --> 00:35:23,960 Speaker 1: And there in the summer. This summer summer seen, the 574 00:35:24,000 --> 00:35:26,439 Speaker 1: Sour Dough Project is planning a sour dough bake off 575 00:35:26,440 --> 00:35:30,800 Speaker 1: with twenty different bakers and twenty different starters. DNA sequenced 576 00:35:30,840 --> 00:35:34,960 Speaker 1: the starters baked sunbread and compare the results. I cannot 577 00:35:35,120 --> 00:35:37,600 Speaker 1: tell you how excited I was reading about this, and 578 00:35:37,600 --> 00:35:39,880 Speaker 1: I was already planning on going to such a joyous 579 00:35:39,880 --> 00:35:46,760 Speaker 1: occasion in the name of science. But it's in bel Oh, Hey, boss, 580 00:35:46,760 --> 00:35:48,520 Speaker 1: do you want to you want to send us to Belgium? 581 00:35:48,640 --> 00:35:53,080 Speaker 1: Please come on for science. I know I hope that 582 00:35:53,160 --> 00:35:56,600 Speaker 1: they that somehow the Sour Dough Project hears about this 583 00:35:56,880 --> 00:35:59,520 Speaker 1: and they're like, we gotta we gotta fund these girls 584 00:35:59,560 --> 00:36:01,839 Speaker 1: to come with this. We should get in touch with them. 585 00:36:01,880 --> 00:36:04,399 Speaker 1: We should you know. I mean we can still. I'm 586 00:36:04,520 --> 00:36:07,480 Speaker 1: we're both compact. We could probably fit in someone's suitcase. 587 00:36:07,760 --> 00:36:11,000 Speaker 1: I am willing to travel via suitcase if I can. 588 00:36:11,320 --> 00:36:14,000 Speaker 1: In the name of sour dough, all those kinds of 589 00:36:14,040 --> 00:36:18,560 Speaker 1: sour dough. And the final note on that I will 590 00:36:18,640 --> 00:36:20,880 Speaker 1: leave you with is that the questionnaire for when you 591 00:36:20,920 --> 00:36:26,759 Speaker 1: submit your starter is adorable, so cute makes it really 592 00:36:26,760 --> 00:36:30,000 Speaker 1: does make your starter sound like a pit that's sour 593 00:36:30,080 --> 00:36:34,080 Speaker 1: dough project. You can look it up, yes, and I 594 00:36:34,880 --> 00:36:38,840 Speaker 1: think that's that's sour dough. That's in a in a 595 00:36:39,000 --> 00:36:44,239 Speaker 1: in a very in a very compact ball of bread. 596 00:36:44,520 --> 00:36:52,160 Speaker 1: Oh stuff sounds so appetising, I know. However, we do 597 00:36:52,239 --> 00:36:55,200 Speaker 1: have some lovely listener mail for you. Yes, so you do. 598 00:36:57,040 --> 00:37:01,240 Speaker 1: After our Honey episodes, Carly wrote in with this be fact. 599 00:37:02,320 --> 00:37:04,360 Speaker 1: I'm a bit of a bee enthusiast and one of 600 00:37:04,360 --> 00:37:06,960 Speaker 1: those aspiring beekeepers you gave a shout out to in 601 00:37:07,000 --> 00:37:09,319 Speaker 1: the beginning of the episode, and I just wanted to 602 00:37:09,360 --> 00:37:13,000 Speaker 1: share one of my favorite trivia bits about bees, how 603 00:37:13,040 --> 00:37:16,319 Speaker 1: they mate. This This side note is also something that 604 00:37:16,320 --> 00:37:19,120 Speaker 1: that Annie and I we got to talk to one 605 00:37:19,120 --> 00:37:23,200 Speaker 1: of those be scientists about about all this there's a video. 606 00:37:23,320 --> 00:37:25,480 Speaker 1: It might actually be up when you're listening to this 607 00:37:25,680 --> 00:37:29,400 Speaker 1: on on Amazon Prime. Yeah, so check that out. But okay, 608 00:37:29,440 --> 00:37:32,960 Speaker 1: but back to Carly, uh, because this is so metal um. Essentially, 609 00:37:32,960 --> 00:37:36,319 Speaker 1: what happens is the new virgin queen takes off on 610 00:37:36,400 --> 00:37:40,919 Speaker 1: her maiden flight. All the drones follow in a swarm. 611 00:37:40,960 --> 00:37:44,960 Speaker 1: The drones take turns trying to u stick her with 612 00:37:45,040 --> 00:37:48,719 Speaker 1: their manhood located where a worker bees stinger would be. 613 00:37:49,760 --> 00:37:54,080 Speaker 1: The successful drone, after impregnating her, literally ejects his genitalia 614 00:37:54,160 --> 00:37:57,319 Speaker 1: out of his body, after which he falls to the 615 00:37:57,360 --> 00:38:01,960 Speaker 1: ground dead. Yeah, and all of this happens in flight. 616 00:38:03,120 --> 00:38:07,120 Speaker 1: The more I dive in into entomology, the more convinced 617 00:38:07,160 --> 00:38:09,640 Speaker 1: I am that the insect world has a vendetta against 618 00:38:09,680 --> 00:38:13,399 Speaker 1: their male population. Additionally, after all of a sudden done, 619 00:38:13,560 --> 00:38:16,279 Speaker 1: any drones remaining in the hive are kicked out come 620 00:38:16,320 --> 00:38:18,719 Speaker 1: autumn by the female worker bees and are left to 621 00:38:18,800 --> 00:38:21,759 Speaker 1: die in the frigid wilderness because there's literally no use 622 00:38:21,800 --> 00:38:25,440 Speaker 1: for them. After the queen is pregnant, que Kanye is heartless. 623 00:38:29,000 --> 00:38:34,280 Speaker 1: These are so fascinating, Lauren and I could talk forever 624 00:38:34,320 --> 00:38:37,240 Speaker 1: about these. I yeah, it was. It was a struggle 625 00:38:37,280 --> 00:38:40,319 Speaker 1: to get that video episode down from what what like 626 00:38:40,320 --> 00:38:43,240 Speaker 1: like an hour and a half, it's it's like fifteen 627 00:38:43,280 --> 00:38:47,600 Speaker 1: minutes now. And originally I mean it's about Honey, but 628 00:38:47,640 --> 00:38:51,840 Speaker 1: there was so much cool b information that it became 629 00:38:51,880 --> 00:38:54,480 Speaker 1: Honey and Bees. And I had to face a difficult 630 00:38:54,560 --> 00:38:57,880 Speaker 1: choice as an editor, is like, should we focus on 631 00:38:57,960 --> 00:39:00,520 Speaker 1: honey or should we just leave it all this awesome 632 00:39:01,080 --> 00:39:04,120 Speaker 1: because there's so much awesome be stuff it is. Everyone 633 00:39:04,200 --> 00:39:06,640 Speaker 1: had such great things to say about bees. Um U, 634 00:39:07,120 --> 00:39:09,880 Speaker 1: that's that's not our only listener mail for the day. No, 635 00:39:10,480 --> 00:39:16,080 Speaker 1: um we have too from our Fried Chicken episode. First, 636 00:39:16,080 --> 00:39:19,640 Speaker 1: a short one from Elaine. I truly enjoyed your Fried 637 00:39:19,719 --> 00:39:22,160 Speaker 1: Chicken episode. I have spent many years in Japan, and 638 00:39:22,200 --> 00:39:24,680 Speaker 1: I thought y'all would like to know about their interesting 639 00:39:24,760 --> 00:39:30,000 Speaker 1: and misinformed Christmas Fried Chicken tradition. KFC and Japan touted 640 00:39:30,040 --> 00:39:33,680 Speaker 1: themselves as the must have centerpiece for an American Christmas dinner. 641 00:39:33,920 --> 00:39:37,759 Speaker 1: Look it up. It's quite funny. Yes, I had heard 642 00:39:37,800 --> 00:39:42,960 Speaker 1: a little bit about Japan's affinity for KFC. It is 643 00:39:43,040 --> 00:39:47,040 Speaker 1: quite funny and you should look it up. And Chris 644 00:39:47,040 --> 00:39:49,960 Speaker 1: wrote in with something that I have been meaning to 645 00:39:50,000 --> 00:39:55,600 Speaker 1: circle back to uh. He wrote, during your Fried Chicken episode, 646 00:39:55,800 --> 00:39:58,720 Speaker 1: one of you mentioned National Hot Chicken with the aside 647 00:39:58,719 --> 00:40:00,879 Speaker 1: that you weren't sure if they it really was a thing. 648 00:40:01,560 --> 00:40:05,640 Speaker 1: Despite the major chains attempting to destroy it with mediocre knockoffs, 649 00:40:06,080 --> 00:40:09,000 Speaker 1: Nashville Hot Chicken is absolutely a thing, complete with its 650 00:40:09,040 --> 00:40:13,240 Speaker 1: own origin story and festival origin story. Yes, the legend 651 00:40:13,239 --> 00:40:16,160 Speaker 1: around Nashville Hot Chicken is that it originated when a 652 00:40:16,239 --> 00:40:19,799 Speaker 1: lady named Andre Prince got mad at her husband, who 653 00:40:19,840 --> 00:40:22,360 Speaker 1: came home drunk and loudly demanded she cook him supper. 654 00:40:22,800 --> 00:40:24,759 Speaker 1: To get back at him, she fried chicken with a 655 00:40:24,800 --> 00:40:28,920 Speaker 1: massive dose of hot pepper, meaning to burn his mouth instead. 656 00:40:29,160 --> 00:40:32,320 Speaker 1: The husband loved it, and friends soon started asking Prince 657 00:40:32,400 --> 00:40:36,720 Speaker 1: to cook her quote hot chicken for parties and gatherings. Today, 658 00:40:36,760 --> 00:40:39,279 Speaker 1: there is even a Nashville Hot Chicken Festival held on 659 00:40:39,440 --> 00:40:43,359 Speaker 1: fourth of July and begun by a former Nashville mayor 660 00:40:43,400 --> 00:40:46,399 Speaker 1: who loved the stuff. You want to start a fight 661 00:40:46,480 --> 00:40:48,560 Speaker 1: in Music City, the quickest way to do it is 662 00:40:48,600 --> 00:40:51,160 Speaker 1: to plant your flag on one of the three major 663 00:40:51,280 --> 00:40:57,160 Speaker 1: authentic hot chicken purveyors. These are Princes, the original Bolton's, 664 00:40:57,239 --> 00:41:00,239 Speaker 1: which also serves fish with the super hot season and 665 00:41:00,280 --> 00:41:05,840 Speaker 1: Hattie B's the quote upscale newcomer mentioning a certain k 666 00:41:06,080 --> 00:41:08,520 Speaker 1: why Colonel's version will get you the equivalent of that 667 00:41:08,760 --> 00:41:12,400 Speaker 1: New York City hill on the old BBQ Sauce commercial. 668 00:41:13,880 --> 00:41:16,560 Speaker 1: And I wanted to mention this because this came up 669 00:41:16,760 --> 00:41:19,839 Speaker 1: in my physical therapy office when I was talking about 670 00:41:19,840 --> 00:41:23,160 Speaker 1: my research and they were like, he didn't talk about 671 00:41:24,880 --> 00:41:27,200 Speaker 1: and they were saying that there was cheating involved, that 672 00:41:27,280 --> 00:41:30,560 Speaker 1: he was coming back late because he was cheating. Anyway, 673 00:41:30,680 --> 00:41:34,359 Speaker 1: this is great, I know. I um, I can't believe 674 00:41:34,400 --> 00:41:37,520 Speaker 1: we didn't run across this either. Yeah. I did recently 675 00:41:37,560 --> 00:41:41,120 Speaker 1: try Hattie Bees Yeah, yeah, and it was really good. 676 00:41:41,640 --> 00:41:43,759 Speaker 1: I hope that doesn't get me any hate mail. And 677 00:41:43,920 --> 00:41:45,759 Speaker 1: I haven't tried the other two, so I can't make 678 00:41:45,800 --> 00:41:48,319 Speaker 1: an inform. Yeah, you can't compare. It's not a it's 679 00:41:48,360 --> 00:41:50,239 Speaker 1: not a it's not one is the best. It's just 680 00:41:50,280 --> 00:41:54,799 Speaker 1: that one was okay, right, Yeah, so defensive, were both 681 00:41:54,880 --> 00:41:59,040 Speaker 1: very scared. I don't don't don't want, don't want anyone 682 00:41:59,080 --> 00:42:02,640 Speaker 1: to come in all like New York City. I really 683 00:42:02,640 --> 00:42:08,200 Speaker 1: don't want that. And final listener thing we got, we 684 00:42:08,280 --> 00:42:10,360 Speaker 1: got a gift in the mail. We got a physical 685 00:42:10,480 --> 00:42:13,319 Speaker 1: piece of listener man lovely. Yeah. It was a thank 686 00:42:13,360 --> 00:42:17,800 Speaker 1: you note UM from Michelle from Michelle out of Louisville, Kentucky. 687 00:42:17,880 --> 00:42:21,080 Speaker 1: That's how my Kentucky friends say it is pronounced. And 688 00:42:21,160 --> 00:42:23,880 Speaker 1: she sent us UM. She missed some some some Derby 689 00:42:24,040 --> 00:42:30,160 Speaker 1: and Derby glasses, Uli, Derby glasses. It's lovely. Thank you 690 00:42:30,239 --> 00:42:33,120 Speaker 1: so much. Yeah, there's there's a there's a giant list 691 00:42:33,160 --> 00:42:36,359 Speaker 1: of the all the horse names um from winners from 692 00:42:36,400 --> 00:42:39,560 Speaker 1: previous years on the back and oh I love them, 693 00:42:39,560 --> 00:42:44,439 Speaker 1: I know, yes, just right my day right, yeah, so 694 00:42:44,440 --> 00:42:47,200 Speaker 1: so thank you so much to to Michelle for for 695 00:42:47,200 --> 00:42:50,560 Speaker 1: for listening and writing in and sending sending us lovely things. Yes, 696 00:42:50,640 --> 00:42:53,719 Speaker 1: and thank you to Chris and Elaine and Carly for 697 00:42:54,040 --> 00:42:56,399 Speaker 1: the letters, and to all of you who have been 698 00:42:56,520 --> 00:42:58,480 Speaker 1: getting in touch with us. If you would like to 699 00:42:58,520 --> 00:43:01,640 Speaker 1: do so. There are several news through which you can Yes. 700 00:43:01,880 --> 00:43:05,040 Speaker 1: One is by email at food stuff at Hastaff Works 701 00:43:05,080 --> 00:43:08,520 Speaker 1: dot com. Huh. We also have a fancy Facebook page, 702 00:43:08,560 --> 00:43:10,960 Speaker 1: like twenty seven of you have liked it. It's great, 703 00:43:11,600 --> 00:43:16,200 Speaker 1: I know. That's at food stuff hs W. We're also 704 00:43:16,280 --> 00:43:20,040 Speaker 1: on Twitter at food stuff HSW and on Instagram at 705 00:43:20,320 --> 00:43:24,560 Speaker 1: food stuff. Um, yeah, we try to post there. Sometimes 706 00:43:24,840 --> 00:43:27,640 Speaker 1: there's there's a lot of things going on y'all. Um, 707 00:43:27,680 --> 00:43:30,400 Speaker 1: but yeah, we we take goofy videos and pictures of 708 00:43:31,000 --> 00:43:33,400 Speaker 1: ourselves and other stuff that's going on in our lives. 709 00:43:33,440 --> 00:43:35,840 Speaker 1: We we've been, we've been uh doing a lot of 710 00:43:35,880 --> 00:43:39,320 Speaker 1: little side video projects for for the show, and um, 711 00:43:39,320 --> 00:43:41,560 Speaker 1: those are going to be showing up on on Facebook 712 00:43:41,560 --> 00:43:45,000 Speaker 1: and Instagram and Twitter and those those longer form things 713 00:43:45,000 --> 00:43:48,719 Speaker 1: are going to be on Amazon Video. Yes, and it's 714 00:43:49,200 --> 00:43:52,759 Speaker 1: free for everyone. Yes, yeah, I mean it's technically Amazon Prime, 715 00:43:52,800 --> 00:43:55,200 Speaker 1: but it's yes, free to view. Yes, even if you 716 00:43:55,200 --> 00:43:58,600 Speaker 1: don't have Prime, right, you'll get an AD but that's okay, Yes, yeah, 717 00:43:58,680 --> 00:44:03,800 Speaker 1: Prime at free. Yeah. So yeah, that's that's it for 718 00:44:03,840 --> 00:44:06,439 Speaker 1: the show today. Thank you for listening, and we hope 719 00:44:06,440 --> 00:44:10,680 Speaker 1: that lots more good things are coming your way.