Risen: The absurd science behind a sour dough


The canadian Ione Christensen bakes waffles every Saturday. The recipe has remained unchanged for some 60 years: two cups of flour, two cups of warm water and a piece of sour dough from your refrigerator. Doesn’t sound unusual? It is but if you know what the leaven is in Iones fridge. The 84-Year-old keeps in it a true treasure: The approach (including sourdough starter) is the sour, stale dough. More precisely, the 120 years old and thus older than Ione Christensen said.

sourdough you have to hold on to life and keep it constantly feed with flour and water. By lactic acid bacteria and yeasts is kept sourdough in the fermentation. You want the dough to survive, the bacteria of food. When baking the wheat molecules are converted into sugar molecules. Meanwhile, the yeast produces carbon dioxide which causes the bread to rise.

how do the bacteria for sour dough originate


The story of the leaven, which is maintained for 120 years as a pet

By Denise Snieguole Wachter

Now, the question arises, where do the bacteria come first sourdough? Christensen knows that the mad used dough approach already from your great-grandfather around the year 1897. Where it comes from but exactly do not know you. Also the “BBC” is the question of the Ur-dough gone to the bottom. The microbes come from the air, from the flour or he is not even the own Microbiome of the Baker?

Fortunately, there are first research. In the Belgian St. Vith, there is the so-called sourdough library. There are around 110 glasses, in which sourdough maintained and are kept alive are. Scientists have found out that the starters over 350 strains of microorganisms. They also noted that the hands of bakers have a slightly different strain of bacteria than the other people. This is probably because the Baker’s dipping their hands constantly in sour bread dough.

This supports the theory that bacteria for sourdough come from the bakers themselves. The scientists assume that these are already in the flour or Baker’s hands is available, bring the bread to Rise. How the bacteria behave exactly – whether you are Hiking from the hands of the leaven approach, or the other way around – is still unclear. In the end, less science, but only one thing counts: That we can continue to enjoy delicious sourdough bread.

Every Saturday, when the 84-year-old canadian Ione Christensen prepared waffles, it returns the value of the new dough mixture to the sourdough approach. So you fürttert the Ur-dough. You would not do that, would die of sourdough and no waffles are on the Breakfast table.

sources: “BBC”, “Guardian”

topics in this article bread bacterium flour BBC waffle

Everything from a pot

One-Pot Pasta – the best pasta for the Lazy

By Denise Snieguole Wachter display

star journey of the worlds

football trip to Madrid or Barcelona incl. Flight & Ticket from € 399

load Test

wine from the discount stores: you Can taste the cheap wines, really?

By Denise Snieguole Wachter Interview

Grom-ice maker Guido Martinetti

Why Gelato is extinct in Italy, and two Italians want to make it, therefore, as before

By Denise Snieguole Wachter

cooking with Denise

Cacio e pepe for this ingenious Pasta you need just four ingredients

By Denise Snieguole Wachter

Sweet Snacks

Circular sugar dream – Apple-Donuts easy do-it-yourself

American cooking

letter-and decryption

What does the “e” on the cans, Bottles and co.?

Start the day

Eight healthy dishes you> to eat Breakfast

By Denise Snieguole Wachter

Pasta Sicilian style

should succeed So easily the light summer-Pasta-sauce

cooking with Denise

By Denise Snieguole Wachter

cooking with Denise

Megatrend Ceviche – so is the Sushi of the Andes

By Denise Snieguole Wachter 40 new Levels Mahjong is free to play! Play

Life Hacks

With these three tips, you can be the ultimate Grill-professional


Klaus St. Rainer

bartender as a Confessor: “at some point, the guest said, he had probably killed his wife … ”

By Christoph Fröhlich


With these awesome deviled eggs delight you at the Brunch

Fabio’s cooking school

So easy to do a delicious spinach-salmon lasagna

Fabio cooking school

coffee machines

How do you cook in your coffee? You can also try these 12 variants

food tip

eggs properly store: These errors, and we make almost all of the storage

step-by-step instructions

buy The secret of a good curry sausage

coffee knowledge

Better coffee: So read the label on the packaging properly

tips for Grant

Why you pre-rinse the dishes should before it comes in the dishwasher

By Denise Snieguole Wachter

Italian cuisine

This homemade Pesto with sun-dried tomatoes tastes like the holidays

Previous articleEight healthy dishes that you should eat for Breakfast
Next articleThick air in Mannheim: Not everyone wants to smell like a kebab
Steve King
I specialize in copy-editing, research, proofreading and fact-checking of all forms of materials – whether it is hard copy or digital – and across a vast variety of topics and disciplines. I boast of over 15 years of experience in research, editing, and proofreading of projects such as scientific articles, technical articles, journals, reference books, scholarly books and articles, web pages, business materials, marketing content and other documents. I pride myself for always meeting deadlines as well as for being easy to work with and always within easy access. I am your go-to guy for any editorial work, no matter what your editorial needs are.


Please enter your comment!
Please enter your name here