luckily the yeasts can usually also tolerate the acidity that these bacteria create when THEY eat, which most other things cannot. so you get a nice, stable, symbiotic culture that stays pretty pure just with regular feeding
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Replying to @kleinschmidt @generativist
...you can use this to leaven bread, just like commercial bakers yeast. only difference is that your sourdough culture yeasts have not been aggressively bred over many many years to ferment starches in flour as quickly as possible, so it takes longer to rise/proof
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Replying to @kleinschmidt @generativist
...but the wild yeasts and bacteria produce all kinds of other interesting flavors, AND the longer fermentation that's necessary to build the strength and structure of the dough yields a more complex flavor, too
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Replying to @kleinschmidt @generativist
(you can get a reasonable approximation of this even with bakers yeast, just by inoculating your dough with a very small quantity and rising in the fridge overnight, or using a poolish/biga method)
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Replying to @kleinschmidt
Thanks! Also good to see you back? Weren’t you gone for a while or was that just algorithmic drift
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Replying to @generativist
nah I was gone on a long mental health break. still not sure I can gaze into this particular abyss without losing my mind but so far I'm managing it okay
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Replying to @kleinschmidt
Ah ok — seems be be happening more and more to people I follow. Glad to have you back though
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Replying to @generativist
can't promise I'll stay long but it's fun to dip in periodically and post more of my bullshit.......
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that's all that matters — occasional offerings to Eris!
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