So excited to read the interview! I remember mentioning Ian and his work to you last January, when you emailed me about sucrose in sweet sourdough fermentation.
I am so happy the two of you were able to connect!
The interview is so detailed and technical that it takes some time to digest. Thanks for sharing.
Ian, could you elaborate more on this fragment: "Yeast, on the other hand, have the opposite experience. The short refreshments leaves a higher percentage of mother cells with thickened membrane structures in the yeast population,".
Why is the opposite in Yeasts? Is this a "kind" of training for osmotic stress?
Awesome reading... Thank you Andrew and Ian!! Now to think, formulate and experiment. My heart is with using this technique for more whole grain products... Ian- how about use of salt as an inhibitor for bacterial activity at the sweet (and/or salty) starter stage?
Wow! Just Wow! I've been reading this post over a few times to try to understand and digest it. I took the plunge and made a brioche coffeecake using James MacGuire's brioche recipe. He uses a sweet preferment and I substituted the sweet starter for the preferment (because I didn't want to math). I am blown away by it! It behaved exactly as you described and the taste had no perceptible acidity or funkiness. I just made it this morning so can't speak to keeping quality, but am in the process of going through it again to bake more using it. Thanks to you and Ian for the great explanation and sharing of knowledge!
Anazing, thanks Andrew and Ian!
So excited to read the interview! I remember mentioning Ian and his work to you last January, when you emailed me about sucrose in sweet sourdough fermentation.
I am so happy the two of you were able to connect!
My head just exploded 🤯 thank you for sharing
The interview is so detailed and technical that it takes some time to digest. Thanks for sharing.
Ian, could you elaborate more on this fragment: "Yeast, on the other hand, have the opposite experience. The short refreshments leaves a higher percentage of mother cells with thickened membrane structures in the yeast population,".
Why is the opposite in Yeasts? Is this a "kind" of training for osmotic stress?
What did one microbe say to the other? I'm still digesting this.
This is so wildly cool to read!!!
Awesome reading... Thank you Andrew and Ian!! Now to think, formulate and experiment. My heart is with using this technique for more whole grain products... Ian- how about use of salt as an inhibitor for bacterial activity at the sweet (and/or salty) starter stage?
Wow! Just Wow! I've been reading this post over a few times to try to understand and digest it. I took the plunge and made a brioche coffeecake using James MacGuire's brioche recipe. He uses a sweet preferment and I substituted the sweet starter for the preferment (because I didn't want to math). I am blown away by it! It behaved exactly as you described and the taste had no perceptible acidity or funkiness. I just made it this morning so can't speak to keeping quality, but am in the process of going through it again to bake more using it. Thanks to you and Ian for the great explanation and sharing of knowledge!
Glad to see Ian on Wordloaf. I've learned a lot reading his Instagram grams over the last few years.