[Sca-cooks] Sourdough Article

[Terry Decker]

Lactobacillus san francisco?  I'll have to get that.

Did the article say if this was based off of a recent study?  I read the
original paper that described the interactions of Candida milleri and L. san
francisco several years ago and the interactions and changes in the reaction
are complex to say the least.

Since yeasts tend to be highly localized and there are a great many species
and variants of Lactobacillus, the hypothesis that sourdoughs in different
areas have different Lactobacillus is a pretty good bet.  Most of us who
work with sourdough think the variations in the yeast and lactobacillus
account for the variations in flavor.

Bear



>Greetings.  This month's (Sept 2003) "Discover" magazine has an
>article on "San Fran's Mighty Microbes", explaining the activity of
>the bacteria in making sourdough.  The article comments on the
>specific type of bacteria, how it's spread, how it works, and a
>hypothesis that the type of bacteria might vary from region to
>region.  And, for me, oddly enough, the fact that fur trappers used
>sourdough to help tan animal hides!
>
>Alys Katharine