Your lab coordinator has decided to grow and maintain a sourdough starter. A sourdough starter is a live, on-going culture of yeast that is grown in flour, water, and a bit of sugar. It is used as an ingredient in some types

Biomedical Instrumentation Systems

1st Edition

ISBN:9781133478294

Author:Chatterjee

Publisher:Chatterjee

Chapter19: Biomedical Laboratory Instrumentation

Section: Chapter Questions

Problem 4Q

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Concept explainers

Food Microbiology

The subdivision of microbiology that deals with the interaction between microbes and food particles are called food microbiology. This scientific study incorporates both beneficial and harmful microbes and their effect on the food production, food storage, and health of human beings.

Question

Your lab coordinator has decided to grow and maintain a sourdough starter. A sourdough starter is a live, on-going culture of yeast that is grown in flour, water, and a bit of sugar. It is used as an ingredient in some types of bread. Initially when the ingredients were mixed together the mixture appeared dead. After a while, it began to bubble and foam and then it tripled in volume. Eventually it stopped bubbling. Every week it is maintained by "feeding” it fresh flour every week. Over time, it will start to develop a 'sour' taste when it is used to make bread.

Question

After it was mixed together and incubated, why did it eventually stop bubbling? Give two potential reasons.

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Your lab coordinator has decided to grow and maintain a sourdough starter. A sourdough starter is a live, on-going culture of yeast that is grown in flour, water, and a bit of sugar. It is used as an ingredient in some types of bread. Initially when the ingredients were mixed together the mixture appeared dead. After a while, it began to bubble and foam and then it tripled in volume. Eventually it stopped bubbling. Every week it is maintained by "feeding” it fresh flour every week. Over time, it will start to develop a 'sour' taste when it is used to make bread. This is the question A sourdough starter is "fed" flour and water every week to keep it alive.Each week, some of the starter can be removed and used for baking bread.It is added to bread dough to add flavour. The older the starter, the stronger the flavour. What causes the 'sour' taste?
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