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121 relations: Acetic acid, Alaska, Amish friendship bread, Amylase, Anaerobic organism, Ataxia, Baker's yeast, Baking stone, Barm, Beer, Boudin Bakery, Bran, Bread, Bread machine, California Gold Rush, Candida humilis, Caramelization, Carbohydrate, Carbon dioxide, Carbon filtering, Chloramination, Citric acid, Coeliac disease, CRC Press, Czech cuisine, Dermatitis herpetiformis, Desem, Developed country, Dosa, Dough, Drum drying, Endemism, Europe, Facultative, Fermentation, Fertile Crescent, Flour, Flour bleaching agent, Flour treatment agent, FODMAP, Fructan, Fructose, Functional gastrointestinal disorder, Germ theory of disease, Glucose, Gluten, Gluten-free diet, Gluten-related disorders, Glycemic index, Glycolysis, ..., Grape, Guadalajara, Gut flora, Herman cake, Hexose, History of California bread, Idli, Inflammation, Injera, Irritable bowel syndrome, Kazachstania exigua, Klondike Gold Rush, Lactic acid, Lactic acid fermentation, Lactobacillales, Lactobacillus, Lactobacillus sanfranciscensis, Lahoh, Large intestine, Leavening agent, List of microorganisms found in sourdough, Louis Pasteur, Malt, Maltose, Mascot, Metabolism, Microorganism, Middle Ages, Milk, Must, Natural History (Pliny), Non-celiac gluten sensitivity, North Slavic fermented cereal soups, Northern California, Obligate, Panettone, Pentose, PH, Phylogenetics, Pliny the Elder, Potassium bromate, Pre-ferment, Pumpernickel, Ratio, Robert W. Service, Rugbrød, Rye, Rye bread, Saccharomyces cerevisiae, Salt, Salt-rising bread, San Francisco, San Francisco 49ers, Sinistrin, Small intestine, Smørrebrød, Songs of a Sourdough, Sourdough, Sourdough Sam, Sponge and dough, Spray drying, Starch, Sucrose, Sugar, Taste, Taxonomy (biology), TLR4, Vigna mungo, Water, Water chlorination, Yeast. Expand index (71 more) »
Acetic acid
Acetic acid, systematically named ethanoic acid, is a colourless liquid organic compound with the chemical formula CH3COOH (also written as CH3CO2H or C2H4O2).
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Alaska
Alaska (Alax̂sxax̂) is a U.S. state located in the northwest extremity of North America.
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Amish friendship bread
Amish friendship bread is a type of bread or cake made from a sourdough starter that is often shared in a manner similar to a chain letter.
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Amylase
An amylase is an enzyme that catalyses the hydrolysis of starch into sugars.
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Anaerobic organism
An anaerobic organism or anaerobe is any organism that does not require oxygen for growth.
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Ataxia
Ataxia is a neurological sign consisting of lack of voluntary coordination of muscle movements that includes gait abnormality.
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Baker's yeast
Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol.
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Baking stone
A baking stone is a portable cooking surface used in baking.
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Barm
Barm is the foam, or scum, formed on the top of liquor – fermented alcoholic beverages such as beer or wine, or feedstock for hard liquor or industrial ethanol distillation – when fermenting.
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Beer
Beer is one of the oldest and most widely consumed alcoholic drinks in the world, and the third most popular drink overall after water and tea.
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Boudin Bakery
Boudin Bakery (Anglicized pronunciation: "boo-DEEN") is a bakery based in San Francisco, California, known for its sourdough bread (trademarked as "The Original San Francisco Sourdough").
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Bran
Bran, also known as miller's bran, is the hard outer layers of cereal grain.
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Bread
Bread is a staple food prepared from a dough of flour and water, usually by baking.
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Bread machine
A bread making machine or bread maker is a home appliance for baking bread.
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California Gold Rush
The California Gold Rush (1848–1855) began on January 24, 1848, when gold was found by James W. Marshall at Sutter's Mill in Coloma, California.
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Candida humilis
Candida humilis is a species of yeast in the genus Candida.
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Caramelization
Caramelization is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color.
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Carbohydrate
A carbohydrate is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water); in other words, with the empirical formula (where m may be different from n).
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Carbon dioxide
Carbon dioxide (chemical formula) is a colorless gas with a density about 60% higher than that of dry air.
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Carbon filtering
Carbon filtering is a method of filtering that uses a bed of activated carbon to remove contaminants and impurities, using chemical adsorption.
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Chloramination
Chloramination is the treatment of drinking water with a chloramine disinfectant.
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Citric acid
Citric acid is a weak organic acid that has the chemical formula.
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Coeliac disease
Coeliac disease, also spelled celiac disease, is a long-term autoimmune disorder that primarily affects the small intestine.
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CRC Press
The CRC Press, LLC is a publishing group based in the United States that specializes in producing technical books.
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Czech cuisine
Czech cuisine (česká kuchyně) has both influenced and been influenced by the cuisines of surrounding countries.
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Dermatitis herpetiformis
Dermatitis herpetiformis (DH) is a chronic blistering skin condition, characterised by blisters filled with a watery fluid.
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Desem
Desem (Dutch for "leaven") is a type of sourdough starter made from whole wheat, spelt or other flours (amaranth or kamut) and water, inoculated by wild yeasts and bacteria, traditionally used in Belgium to make healthy, nutrient-rich bread.
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Developed country
A developed country, industrialized country, more developed country, or "more economically developed country" (MEDC), is a sovereign state that has a highly developed economy and advanced technological infrastructure relative to other less industrialized nations.
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Dosa
Dosa is a type of pancake from the Indian subcontinent, made from a fermented batter.
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Dough
Dough is a thick, malleable, sometimes elastic, paste made out of any grains, leguminous or chestnut crops.
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Drum drying
Drum drying is a method used for drying out liquids from raw materials with drying drum.
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Endemism
Endemism is the ecological state of a species being unique to a defined geographic location, such as an island, nation, country or other defined zone, or habitat type; organisms that are indigenous to a place are not endemic to it if they are also found elsewhere.
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Europe
Europe is a continent located entirely in the Northern Hemisphere and mostly in the Eastern Hemisphere.
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Facultative
Facultative means "optional" or "discretionary" (antonym obligate), used mainly in biology in phrases such as.
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Fermentation
Fermentation is a metabolic process that consumes sugar in the absence of oxygen.
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Fertile Crescent
The Fertile Crescent (also known as the "cradle of civilization") is a crescent-shaped region where agriculture and early human civilizations like the Sumer and Ancient Egypt flourished due to inundations from the surrounding Nile, Euphrates, and Tigris rivers.
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Flour
Flour is a powder made by grinding raw grains or roots and used to make many different foods.
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Flour bleaching agent
Flour bleaching agent is a food additive added to flour in order to make it appear whiter (freshly milled flour has a yellowish tint) and to oxidize the surfaces of the flour grains and help with developing of gluten.
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Flour treatment agent
Flour treatment agents (also called improving agents, bread improvers, dough conditioners and dough improvers) are food additives combined with flour to improve baking functionality.
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FODMAP
FODMAPs are short chain carbohydrates that are poorly absorbed in the small intestine.
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Fructan
A fructan is a polymer of fructose molecules.
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Fructose
Fructose, or fruit sugar, is a simple ketonic monosaccharide found in many plants, where it is often bonded to glucose to form the disaccharide sucrose.
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Functional gastrointestinal disorder
Functional gastrointestinal disorders (FGID), also known as disorders of gut-brain interaction include a number of separate idiopathic disorders which affect different parts of the gastrointestinal tract and involve visceral hypersensitivity and impaired gastrointestinal motility.
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Germ theory of disease
The germ theory of disease is the currently accepted scientific theory of disease.
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Glucose
Glucose is a simple sugar with the molecular formula C6H12O6.
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Gluten
Gluten (from Latin gluten, "glue") is a composite of storage proteins termed prolamins and glutelins and stored together with starch in the endosperm (which nourishes the embryonic plant during germination) of various cereal (grass) grains.
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Gluten-free diet
A gluten-free diet (GFD) is a diet that strictly excludes gluten, a mixture of proteins found in wheat and related grains, including barley, rye, oat, and all their species and hybrids (such as spelt, kamut, and triticale).
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Gluten-related disorders
Gluten-related disorders is the umbrella term for all diseases triggered by gluten.
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Glycemic index
The glycemic index or glycaemic index (GI) is a number associated with the carbohydrates in a particular type of food that indicates the effect of these carbohydrates on a person's blood glucose (also called blood sugar) level.
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Glycolysis
Glycolysis (from glycose, an older term for glucose + -lysis degradation) is the metabolic pathway that converts glucose C6H12O6, into pyruvate, CH3COCOO− + H+.
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Grape
A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus Vitis.
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Guadalajara
Guadalajara is the capital and largest city of the Mexican state of Jalisco, and the seat of the municipality of Guadalajara.
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Gut flora
Gut flora, or gut microbiota, or gastrointestinal microbiota, is the complex community of microorganisms that live in the digestive tracts of humans and other animals, including insects.
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Herman cake
Herman cake (often called simply Herman) is a 'friendship cake', similar to the Amish Friendship Bread, for which the ingredients are passed from person to person (like a chain letter) and which continues to grow as it contains yeast and lactic acid bacteria.
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Hexose
In bio-organic chemistry, a hexose is a monosaccharide with six carbon atoms, having the chemical formula C6H12O6.
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History of California bread
The history of California bread as a prominent factor in the field of bread baking dates from the days of the California Gold Rush around 1849, encompassing the development of sourdough bread in San Francisco.
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Idli
Idli or idly are a type of savoury rice cake, originating from the Indian subcontinent, popular as breakfast foods throughout India and northern Sri Lanka.
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Inflammation
Inflammation (from inflammatio) is part of the complex biological response of body tissues to harmful stimuli, such as pathogens, damaged cells, or irritants, and is a protective response involving immune cells, blood vessels, and molecular mediators.
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Injera
Injera (Amharic: ənǧära እንጀራ; sometimes transliterated as enjera; or "taita"; Tigrinya: ጣይታ; Somali: Canjeero) is a sourdough-risen flatbread with a slightly spongy texture.
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Irritable bowel syndrome
Irritable bowel syndrome (IBS) is a group of symptoms—including abdominal pain and changes in the pattern of bowel movements without any evidence of underlying damage.
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Kazachstania exigua
Kazachstania exigua is a yeast species that commonly occurs in olive brine and in some kefir cultures.
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Klondike Gold Rush
The Klondike Gold Rush was a migration by an estimated 100,000 prospectors to the Klondike region of the Yukon in north-western Canada between 1896 and 1899.
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Lactic acid
Lactic acid is an organic compound with the formula CH3CH(OH)COOH.
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Lactic acid fermentation
Lactic acid fermentation is a metabolic process by which glucose and other six-carbon sugars (also, disaccharides of six-carbon sugars, e.g. sucrose or lactose) are converted into cellular energy and the metabolite lactate, which is lactic acid in solution.
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Lactobacillales
Lactobacillales or lactic acid bacteria (LAB) are an order of Gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod- or coccus-shaped bacteria that share common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation. This trait has, throughout history, linked LAB with food fermentations, as acidification inhibits the growth of spoilage agents. Proteinaceous bacteriocins are produced by several LAB strains and provide an additional hurdle for spoilage and pathogenic microorganisms. Furthermore, lactic acid and other metabolic products contribute to the organoleptic and textural profile of a food item. The industrial importance of the LAB is further evidenced by their generally recognized as safe (GRAS) status, due to their ubiquitous appearance in food and their contribution to the healthy microflora of human mucosal surfaces. The genera that comprise the LAB are at its core Lactobacillus, Leuconostoc, Pediococcus, Lactococcus, and Streptococcus, as well as the more peripheral Aerococcus, Carnobacterium, Enterococcus, Oenococcus, Sporolactobacillus, Tetragenococcus, Vagococcus, and Weissella; these belong to the order Lactobacillales.
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Lactobacillus
Lactobacillus is a genus of Gram-positive, facultative anaerobic or microaerophilic, rod-shaped, non-spore-forming bacteria.
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Lactobacillus sanfranciscensis
Lactobacillus sanfranciscensis (formerly L. sanfrancisco) is a species of lactic acid bacteria which, through the production mainly of lactic and acetic acids, helps give sourdough bread its characteristic taste.
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Lahoh
Lahoh, also Luḥūḥ (لحوح, לחוח), is a spongy, pancake-like bread originating in Djibouti, Somalia, and Yemen.
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Large intestine
The large intestine, also known as the large bowel or colon, is the last part of the gastrointestinal tract and of the digestive system in vertebrates.
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Leavening agent
A leaven, often called a leavening agent (and also known as a raising agent), is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture.
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List of microorganisms found in sourdough
Sourdough is a mixture of flour and water inhabited by a symbiosis of Lactic acid bacteria and yeasts.
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Louis Pasteur
Louis Pasteur (December 27, 1822 – September 28, 1895) was a French biologist, microbiologist and chemist renowned for his discoveries of the principles of vaccination, microbial fermentation and pasteurization.
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Malt
Malt is germinated cereal grains that have been dried in a process known as "malting".
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Maltose
Maltose, also known as maltobiose or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) bond. In the isomer isomaltose, the two glucose molecules are joined with an α(1→6) bond. Maltose is the two-unit member of the amylose homologous series, the key structural motif of starch. When beta-amylase breaks down starch, it removes two glucose units at a time, producing maltose. An example of this reaction is found in germinating seeds, which is why it was named after malt. Unlike sucrose, it is a reducing sugar.
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Mascot
A mascot is any person, animal, or object thought to bring luck, or anything used to represent a group with a common public identity, such as a school, professional sports team, society, military unit, or brand name.
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Metabolism
Metabolism (from μεταβολή metabolē, "change") is the set of life-sustaining chemical transformations within the cells of organisms.
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Microorganism
A microorganism, or microbe, is a microscopic organism, which may exist in its single-celled form or in a colony of cells. The possible existence of unseen microbial life was suspected from ancient times, such as in Jain scriptures from 6th century BC India and the 1st century BC book On Agriculture by Marcus Terentius Varro. Microbiology, the scientific study of microorganisms, began with their observation under the microscope in the 1670s by Antonie van Leeuwenhoek. In the 1850s, Louis Pasteur found that microorganisms caused food spoilage, debunking the theory of spontaneous generation. In the 1880s Robert Koch discovered that microorganisms caused the diseases tuberculosis, cholera and anthrax. Microorganisms include all unicellular organisms and so are extremely diverse. Of the three domains of life identified by Carl Woese, all of the Archaea and Bacteria are microorganisms. These were previously grouped together in the two domain system as Prokaryotes, the other being the eukaryotes. The third domain Eukaryota includes all multicellular organisms and many unicellular protists and protozoans. Some protists are related to animals and some to green plants. Many of the multicellular organisms are microscopic, namely micro-animals, some fungi and some algae, but these are not discussed here. They live in almost every habitat from the poles to the equator, deserts, geysers, rocks and the deep sea. Some are adapted to extremes such as very hot or very cold conditions, others to high pressure and a few such as Deinococcus radiodurans to high radiation environments. Microorganisms also make up the microbiota found in and on all multicellular organisms. A December 2017 report stated that 3.45 billion year old Australian rocks once contained microorganisms, the earliest direct evidence of life on Earth. Microbes are important in human culture and health in many ways, serving to ferment foods, treat sewage, produce fuel, enzymes and other bioactive compounds. They are essential tools in biology as model organisms and have been put to use in biological warfare and bioterrorism. They are a vital component of fertile soils. In the human body microorganisms make up the human microbiota including the essential gut flora. They are the pathogens responsible for many infectious diseases and as such are the target of hygiene measures.
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Middle Ages
In the history of Europe, the Middle Ages (or Medieval Period) lasted from the 5th to the 15th century.
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Milk
Milk is a white liquid produced by the mammary glands of mammals.
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Must
Must (from the Latin vinum mustum, "young wine") is freshly crushed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit.
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Natural History (Pliny)
The Natural History (Naturalis Historia) is a book about the whole of the natural world in Latin by Pliny the Elder, a Roman author and naval commander who died in 79 AD.
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Non-celiac gluten sensitivity
Non-celiac gluten sensitivity (NCGS) or gluten sensitivity is defined as "a clinical entity induced by the ingestion of gluten leading to intestinal and/or extraintestinal symptoms that improve once the gluten-containing foodstuff is removed from the diet, and celiac disease and wheat allergy have been excluded".
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North Slavic fermented cereal soups
In West Slavic and Hungarian countries, fermented rye or wheat, or sourdough, are used to make soups.
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Northern California
Northern California (colloquially known as NorCal or "The Northstate" for the northern interior counties north of Sacramento to the Oregon stateline) is the northern portion of the U.S. state of California.
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Obligate
As an adjective, obligate means "by necessity" (antonym facultative) and is used mainly in biology in phrases such as.
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Panettone
Panettone (pronounced) is an Italian type of sweet bread loaf originally from Milan (in Milanese dialect of the Lombard language it is called paneton), usually prepared and enjoyed for Christmas and New Year in Western, Southern and Southeastern Europe as well as in the Horn of Africa, and to a lesser extent in former French, Spanish and Portuguese colonies.
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Pentose
A pentose is a monosaccharide with five carbon atoms.
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PH
In chemistry, pH is a logarithmic scale used to specify the acidity or basicity of an aqueous solution.
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Phylogenetics
In biology, phylogenetics (Greek: φυλή, φῦλον – phylé, phylon.
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Pliny the Elder
Pliny the Elder (born Gaius Plinius Secundus, AD 23–79) was a Roman author, naturalist and natural philosopher, a naval and army commander of the early Roman Empire, and friend of emperor Vespasian.
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Potassium bromate
Potassium bromate (KBrO3), is a bromate of potassium and takes the form of white crystals or powder.
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Pre-ferment
A pre-ferment (also known as bread starter) is a fermentation starter used in indirect methods of bread making.
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Pumpernickel
Pumpernickel is a typically heavy, slightly sweet rye bread traditionally made with sourdough starter and coarsely ground rye.
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Ratio
In mathematics, a ratio is a relationship between two numbers indicating how many times the first number contains the second.
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Robert W. Service
Robert William Service (January 16, 1874 – September 11, 1958) was a British-Canadian poet and writer who has often been called "the Bard of the Yukon".
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Rugbrød
Rugbrød (Danish style rye bread) is a very common form of rye bread in Denmark.
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Rye
Rye (Secale cereale) is a grass grown extensively as a grain, a cover crop and a forage crop.
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Rye bread
Rye bread is a type of bread made with various proportions of flour from rye grain.
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Saccharomyces cerevisiae
Saccharomyces cerevisiae is a species of yeast.
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Salt
Salt, table salt or common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite.
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Salt-rising bread
Salt-rising (or salt-risen) bread is a dense white bread that was widely made by early settlers in the Appalachian Mountains, leavened by naturally occurring Clostridium perfringens and other bacteria rather than by yeast.
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San Francisco
San Francisco (initials SF;, Spanish for 'Saint Francis'), officially the City and County of San Francisco, is the cultural, commercial, and financial center of Northern California.
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San Francisco 49ers
The San Francisco 49ers are a professional American football team located in the San Francisco Bay Area.
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Sinistrin
Sinistrin is a naturally occurring sugar polymer or polysaccharide, also known as polyfructosane.
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Small intestine
The small intestine or small bowel is the part of the gastrointestinal tract between the stomach and the large intestine, and is where most of the end absorption of food takes place.
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Smørrebrød
Smørrebrød (originally smør og brød, "butter and bread") usually consists of a piece of buttered rye bread (rugbrød), a dense, dark brown bread.
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Songs of a Sourdough
Songs of a Sourdough is a book of poetry published in 1907 by Robert W. Service.
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Sourdough
Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast.
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Sourdough Sam
Sourdough Sam is a mascot for the NFL's San Francisco 49ers.
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Sponge and dough
The sponge and dough method is a two-step bread making process: in the first step a sponge is made and allowed to ferment for a period of time, and in the second step the sponge is added to the final dough's ingredients, creating the total formula.
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Spray drying
Spray drying is a method of producing a dry powder from a liquid or slurry by rapidly drying with a hot gas.
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Starch
Starch or amylum is a polymeric carbohydrate consisting of a large number of glucose units joined by glycosidic bonds.
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Sucrose
Sucrose is common table sugar.
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Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.
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Taste
Taste, gustatory perception, or gustation is one of the five traditional senses that belongs to the gustatory system.
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Taxonomy (biology)
Taxonomy is the science of defining and naming groups of biological organisms on the basis of shared characteristics.
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TLR4
Toll-like receptor 4 is a protein that in humans is encoded by the TLR4 gene.
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Vigna mungo
Vigna mungo, black gram, urad bean, minapa pappu, mungo bean or black matpe bean (māṣa) is a bean grown in the Indian subcontinent.
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Water
Water is a transparent, tasteless, odorless, and nearly colorless chemical substance that is the main constituent of Earth's streams, lakes, and oceans, and the fluids of most living organisms.
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Water chlorination
Water chlorination is the process of adding chlorine or hypochlorite to water.
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Yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom.
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References
[1] https://en.wikipedia.org/wiki/Sourdough
