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What's the Chemistry Inside Sourdough Bread?

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Manage episode 462715616 series 2576059
İçerik Bleav + For Your Life tarafından sağlanmıştır. Bölümler, grafikler ve podcast açıklamaları dahil tüm podcast içeriği doğrudan Bleav + For Your Life veya podcast platform ortağı tarafından yüklenir ve sağlanır. Birinin telif hakkıyla korunan çalışmanızı izniniz olmadan kullandığını düşünüyorsanız burada https://tr.player.fm/legal özetlenen süreci takip edebilirsiniz.

#204

In this episode Melissa and Jam delve into the fascinating biochemistry behind sourdough bread. They explore the role of microorganisms, including different strains of yeast and bacteria, in the fermentation process. The discussion covers how these organisms contribute to the unique flavors and textures of sourdough, and addresses common questions from listeners about its health benefits, the impact of tap water, and the variability of sourdough starters. The episode combines scientific insights with personal anecdotes about sourdough baking, shedding light on why this bread is so special and why it has gained popularity.

00:00 Introduction to Sourdough Curiosities
00:50 Meet the Hosts and Episode Inspiration
01:16 Listener Questions and Sourdough Popularity
02:48 The Science Behind Sourdough
03:18 Microorganisms in Bread Making
03:43 The Role of Yeast and Fermentation
07:33 Sourdough Starters and Fermentation Process
13:02 The Symbiotic Relationship in Sourdough
16:00 Recap and Listener Questions
20:18 The Art and Chemistry of Sourdough
22:02 Challenges and Rewards of Sourdough Baking
24:46 Sourdough Microbiome and Health Benefits
31:24 Impact of Water on Sourdough
32:55 Sourdough Preservation and Final Thoughts
36:39 Community Engagement and Support

References from this episode:

  1. https://www.acs.org/pressroom/reactions/library/the-ultimate-donut-battle-cake-vs-yeast.html
  2. https://www.scientificamerican.com/article/single-celled-science-yeasty-beasties/
  3. https://www.ncbi.nlm.nih.gov/books/NBK8125/
  4. https://www.cambridge.org/core/journals/british-journal-of-nutrition/article/acute-impact-of-ingestion-of-breads-of-varying-composition-on-blood-glucose-insulin-and-incretins-following-first-and-second-meals/A4C860D917A29E4C784B4B2E16C8D0CB
  5. https://pmc.ncbi.nlm.nih.gov/articles/PMC3317179/#B18https://journals.asm.org/doi/10.1128/aem.68.2.623-633.2002
  6. https://pmc.ncbi.nlm.nih.gov/articles/PMC3317179/
  7. https://pmc.ncbi.nlm.nih.gov/articles/PMC10103004/
  8. https://www-sciencedirect-com.libproxy.library.unt.edu/science/article/pii/S2161831322013023
  9. https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2023.1230043/full?trk=public_post_comment-text
  10. https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2022.989421/full
  11. https://pmc.ncbi.nlm.nih.gov/articles/PMC6345887/
  12. https://journals.asm.org/doi/full/10.1128/spectrum.01121-23
  13. https://www.mcgill.ca/oss/article/nutrition-technology/science-sourdough-and-how-jar-microbes-could-help-keep-your-bread-fresher-longer
  14. https://youtu.be/C_mU2slhltI
  15. https://youtu.be/yp_iaxtLCZs
  16. https://www.scientificamerican.com/article/the-science-of-sourdough-how-microbes-enabled-a-pandemic-pastime/

Thanks to our monthly supporters

  • Julie S
  • Heather R
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  • Chelsea M
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  • Scott B
  • Jessie R
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★ Support this podcast on Patreon ★ ★ Buy Podcast Merch and Apparel ★

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332 bölüm

Artwork
iconPaylaş
 
Manage episode 462715616 series 2576059
İçerik Bleav + For Your Life tarafından sağlanmıştır. Bölümler, grafikler ve podcast açıklamaları dahil tüm podcast içeriği doğrudan Bleav + For Your Life veya podcast platform ortağı tarafından yüklenir ve sağlanır. Birinin telif hakkıyla korunan çalışmanızı izniniz olmadan kullandığını düşünüyorsanız burada https://tr.player.fm/legal özetlenen süreci takip edebilirsiniz.

#204

In this episode Melissa and Jam delve into the fascinating biochemistry behind sourdough bread. They explore the role of microorganisms, including different strains of yeast and bacteria, in the fermentation process. The discussion covers how these organisms contribute to the unique flavors and textures of sourdough, and addresses common questions from listeners about its health benefits, the impact of tap water, and the variability of sourdough starters. The episode combines scientific insights with personal anecdotes about sourdough baking, shedding light on why this bread is so special and why it has gained popularity.

00:00 Introduction to Sourdough Curiosities
00:50 Meet the Hosts and Episode Inspiration
01:16 Listener Questions and Sourdough Popularity
02:48 The Science Behind Sourdough
03:18 Microorganisms in Bread Making
03:43 The Role of Yeast and Fermentation
07:33 Sourdough Starters and Fermentation Process
13:02 The Symbiotic Relationship in Sourdough
16:00 Recap and Listener Questions
20:18 The Art and Chemistry of Sourdough
22:02 Challenges and Rewards of Sourdough Baking
24:46 Sourdough Microbiome and Health Benefits
31:24 Impact of Water on Sourdough
32:55 Sourdough Preservation and Final Thoughts
36:39 Community Engagement and Support

References from this episode:

  1. https://www.acs.org/pressroom/reactions/library/the-ultimate-donut-battle-cake-vs-yeast.html
  2. https://www.scientificamerican.com/article/single-celled-science-yeasty-beasties/
  3. https://www.ncbi.nlm.nih.gov/books/NBK8125/
  4. https://www.cambridge.org/core/journals/british-journal-of-nutrition/article/acute-impact-of-ingestion-of-breads-of-varying-composition-on-blood-glucose-insulin-and-incretins-following-first-and-second-meals/A4C860D917A29E4C784B4B2E16C8D0CB
  5. https://pmc.ncbi.nlm.nih.gov/articles/PMC3317179/#B18https://journals.asm.org/doi/10.1128/aem.68.2.623-633.2002
  6. https://pmc.ncbi.nlm.nih.gov/articles/PMC3317179/
  7. https://pmc.ncbi.nlm.nih.gov/articles/PMC10103004/
  8. https://www-sciencedirect-com.libproxy.library.unt.edu/science/article/pii/S2161831322013023
  9. https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2023.1230043/full?trk=public_post_comment-text
  10. https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2022.989421/full
  11. https://pmc.ncbi.nlm.nih.gov/articles/PMC6345887/
  12. https://journals.asm.org/doi/full/10.1128/spectrum.01121-23
  13. https://www.mcgill.ca/oss/article/nutrition-technology/science-sourdough-and-how-jar-microbes-could-help-keep-your-bread-fresher-longer
  14. https://youtu.be/C_mU2slhltI
  15. https://youtu.be/yp_iaxtLCZs
  16. https://www.scientificamerican.com/article/the-science-of-sourdough-how-microbes-enabled-a-pandemic-pastime/

Thanks to our monthly supporters

  • Julie S
  • Heather R
  • Autoclave
  • Chelsea M
  • Dorien V
  • Scott B
  • Jessie R
  • Ciara L
  • J0HNTR0Y
  • Jeannette N
  • Cullyn R
  • Erica B
  • Elizabeth P
  • Sarah M
  • Rachel R
  • Letila
  • Katrina B
  • Suzanne P
  • Venus R
  • Lyn S
  • Jacob T
  • Brian K
  • Emerson W
  • Kristina G
  • Timothy P
  • Steven B
  • Chris and Claire S
  • Chelsea B
  • Avishai B
  • Hunter R
★ Support this podcast on Patreon ★ ★ Buy Podcast Merch and Apparel ★

Check out our website at chemforyourlife.com

Watch our episodes on YouTube

Find us on Instagram, Twitter, and Facebook @ChemForYourLife

  continue reading

332 bölüm

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