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1Instructables8,106Views10CommentsJoined March 13th, 2018
I consider myself a maker. Skilled in woodworking, 3D printing, cooking, backing and liquid handling including cocktails, brewing and barrista stuff. I would like to live a life as an inventor but my workshop is too small yet and beeing creator doesn't provide money (yet). Almost finished my chemical engineering master. I'm happy to share my thoughts and create synergy's with other people.

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Baking Challenge
Contest Winner First Prize in the Baking Challenge
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  • Biochemists Way of Baking Bread - Snuggle Up to Yeast

    Thanks a lot for your effort and time spend in working throughmy article and the indication of my mistake regarding acetic acid. I don’t knowwhy I wrote that. Below my answers to your comments and a few questions youmight be able to answer. Good luck in the baking contest as well. “First of all how exactly do you want to achieve exponentialgrowth if you starve the yeast?As a biochemist you should know you are then in thehttps://en.wikipedia.org/wiki/Bacterial_growth curve, with the stationary phasewhen they are eating the proteins. Because wild yeast unlike baker's yeastlikes to eat the amino acids when it is "starving" to gain ammonia,sulfur and phosphorus.”As we are looking at multiple different microorganisms,one may not talk about the exponential phase, yes. However, going...

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    Thanks a lot for your effort and time spend in working throughmy article and the indication of my mistake regarding acetic acid. I don’t knowwhy I wrote that. Below my answers to your comments and a few questions youmight be able to answer. Good luck in the baking contest as well. “First of all how exactly do you want to achieve exponentialgrowth if you starve the yeast?As a biochemist you should know you are then in thehttps://en.wikipedia.org/wiki/Bacterial_growth curve, with the stationary phasewhen they are eating the proteins. Because wild yeast unlike baker's yeastlikes to eat the amino acids when it is "starving" to gain ammonia,sulfur and phosphorus.”As we are looking at multiple different microorganisms,one may not talk about the exponential phase, yes. However, going into detailhere would move the focus away from baking bread. I will reference to thiscomment to clarify thinks for interested readers. “You want the yeast for anaerobe fermentation for alcohol togain more gas. https://en.wikipedia.org/wiki/Yeast#Nutrition_and_growth”Yeast are obligateanaerobes. Why would I want anaerobe fermentation?“"Air is provided due to stirring afew times whenever you feel like it."No. Stirring distributes the nutrition. Air bubbles come into place when youslam the dough on the table like a baker.https://en.wikipedia.org/wiki/Kneading"Not stirring results in an anaerobic digestion which leads toethanol, but yeast still grows but slower"No. We want the anaerobic "digestion".https://en.wikipedia.org/wiki/Ethanol_fermentation#Bread_baking"you want to have it as liquid as possible because the yeastand the flour need to find each other (need to diffuse through theliquid)."No. Are we making beer now?”In thisstage we are still liquid (autolyse).“"You could add sugar here but MOsthat can (only) eat sugar are not really the ones we want to have."No. We absolutely want the ones who eat sugar and not the proteins. https://en.wikipedia.org/wiki/Saccharomyces_cerevisiae#Nutritional_requirements”You may misunderstand me here. What I’m tryingto encourage here are microorganisms, having extracellular amylases. Are allthe amylases in dough extracted from the bread?“"Invest at least 1 h growing yourculture."No. You yourself said they need 2 hours to double in numbers.”Yes, but it’s not like the start growing when I startand stop growing when I stop. “"without covering doesn’t lead tomold"No. The top will dry out and allow mold to start propagating before the"MO" have created enough acidity in the top. Covering helps alsoagainst fruit flies etc.”Obviously, you may not leave it for multipledays without touching it. It is less “vulnerable” to mold as if you would leaveanother liquid. “"MOs cannot eat fat, salt andherbs"No. "MO" absolutely love herbs because they provide them with traceminerals."salt is toxic to them."No. Salt helps preventing big bubbles and promotes the coagulation of proteins.”You are right, they can. However, salt may be celltoxic and has an influence on the chemical complexes in the dough. Whether itis cell toxic here or not is something I’m not 100% sure about. “"Baking bread after recipedoesn’t bring out the same bread every time in my case so I figured why using arecipe?"What?”in my case because in the home kitchen, I don’tlike to work exact but more with intuition.

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    • Biochemists Way of Baking Bread - Snuggle Up to Yeast
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  • Biochemists Way of Baking Bread - Snuggle Up to Yeast

    You are absolutely right :) I just added your suggestions

    Autolyse is used in Step 2. I dont know how many glycosidases come from the flour but, I think, the sourdough bacteria produce more especially because the flour is unmalted. However, this step is essential for my way of baking as the total enzyme and gluten yield is high due to the high diffusion possibilities. Regarding formation of Gluten; I'm not sure what kind of effect that has as I never bake with a timer nor a scale which is why I couldn't compare differences. Does that answer your questions?

    Thanks a lot & good luck! Are you going to go for yeast or sourdough?

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  • Biochemists Way of Baking Bread - Snuggle Up to Yeast

    Thanks for the compliment. Comming from a science teacher has a special weight for me as my former teachers inspired me to get engineer. Good look in forming future scientists!

    Cheers :)

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  • Biochemists Way of Baking Bread - Snuggle Up to Yeast

    I'm happy you liked it

    Thanks for your feedback

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  • marlin_maker followed marlin_maker13 days ago
      • Biochemists Way of Baking Bread - Snuggle Up to Yeast