#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:

https://www.acs.org/pressroom/reactions/library/the-ultimate-donut-battle-cake-vs-yeast.html
https://www.scientificamerican.com/article/single-celled-science-yeasty-beasties/
https://www.ncbi.nlm.nih.gov/books/NBK8125/
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
https://pmc.ncbi.nlm.nih.gov/articles/PMC3317179/#B18https://journals.asm.org/doi/10.1128/aem.68.2.623-633.2002
https://pmc.ncbi.nlm.nih.gov/articles/PMC3317179/
https://pmc.ncbi.nlm.nih.gov/articles/PMC10103004/
https://www-sciencedirect-com.libproxy.library.unt.edu/science/article/pii/S2161831322013023
https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2023.1230043/full?trk=public_post_comment-text
https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2022.989421/full
https://pmc.ncbi.nlm.nih.gov/articles/PMC6345887/
https://journals.asm.org/doi/full/10.1128/spectrum.01121-23
https://www.mcgill.ca/oss/article/nutrition-technology/science-sourdough-and-how-jar-microbes-could-help-keep-your-bread-fresher-longer
https://youtu.be/C_mU2slhltI
https://youtu.be/yp_iaxtLCZs
https://www.scientificamerican.com/article/the-science-of-sourdough-how-microbes-enabled-a-pandemic-pastime/

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What's the Chemistry Inside Sourdough Bread?

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