Sourdough Critter Growth Rates
Fellow sourdough freaks, I give you a graph of the growth rate of the two
primary sourdough critters, Lactobacillus sanfransiscensis (the sourdough
bacteria) and Candida milleri (the wild yeast), by temparature (Celsius), as
described in the sourdough
FAQ and I believe
also in this paper by Gänzl et
al. There are graphs in the
paper, but they’re not superimposed. My imagination is imperfect so I made
graphs based on the curve equation given.
The take-home lesson is that the bacteria grow faster than the yeast at higher
temperature, so if you want more sour proof at a higher temperature. Rumor has
it that “flavor” develops better at cooler temperatures though so you might be
trading “flavor” (whatever that is) for more sour. I think they mean the
elusive bread faeries that seem to visit when you retard your dough in the
fridge or in autolyse or something.
August 1st, 2006 at 08:29
I think I ought to clarify: I do believe you get more complex and interesting flavor with autolyse or cooler rising. I don’t believe in bread faeries. I just don’t know any of the science behind this flavor, hence the quotes.
August 4th, 2006 at 03:09
I’m not sure If autolysis will give more interesting flavour. I though that autolysis was for gluten development.
August 4th, 2006 at 08:13
It definitely is for gluten development, but I think it imparts flavor as well. Or rather, being dough (flour + water) for a longer period imparts more flavor, and autolyse meets that condition.