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Cereals and bread from USA
San Francisco sourdough is a crusty white bread leavened only by a firm sourdough sponge that bakeries rebuild every eight hours. Its souring bacterium, now called Fructilactobacillus sanfranciscensis, was first isolated from these bakeries in 1971, alongside a yeast that cannot use maltose. The long, warm final proof gives the bread its strong sourness. Made in 5 steps over 15 h – 18 h. The longest step, rebuild the sponge, takes 7–8 h (dmsnyder 2012) and runs at 26.7 °C (dmsnyder 2012). Salt is 2 % (dmsnyder 2012). Fructilactobacillus sanfranciscensis, a heterofermentative lactic bacterium that needs maltose; acetic acid is 3–26 % of its acids in culture and 20–35 % in sourdough and A maltose-negative yeast, then named Saccharomyces exiguus (Torulopsis holmii); all isolates from four of five bakeries and 70 % from the fifth do most of the fermenting.
| Main step | 7–8 hReported[freshloaf2012] | Rebuild the sponge |
|---|---|---|
| Temperature | 26.7 °CReported[freshloaf2012] | Rebuild the sponge |
| Salt | 2 %Reported[freshloaf2012] | Mix the dough and rest |
| 100 | All-purpose flour (dough) · Baker's percentages[freshloaf2012] |
| 20 | Sponge (starter)[freshloaf2012] |
| 60 | Water[freshloaf2012] |
| 2 | Salt[freshloaf2012] |
| 100 starter : 100 high-gluten flour : 46–52 water | Sponge rebuild · The firm starter is refreshed with an equal weight of flour[freshloaf2012] |
| Starter | backslop (firm sponge rebuilt every 8 hours) |
Total time across the recorded steps: 15 h – 18 h
What changes: Fresh flour and water go into the sour sponge, which ripens for eight hours
A home version can ferment 6 hours and then be held at 50–55 °F (10–13 °C). Output: ripe, sour sponge.
Microbes at work in this step
the bacterium needs maltose; the yeast cannot use maltose and grows on other sugars, so the two do not compete. In a growth model the sourdough yeast Candida milleri grew best at 27 °C, cooler than the bacterium
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Most sourdough starters are fed once or twice a day at room temperature (20–25 °C). The San Francisco bakeries rebuilt a firm sponge every 8 hours and proofed the shaped loaves for 6–8 hours at 85–90 °F, which builds a strong sourness.
A mature type I sourdough reaches about pH 4.0. Between feeds, starters are usually kept at 4 °C.
Every number is labelled with how it is known. How this atlas is made
In 1971 researchers at the USDA Western Regional Research Center isolated the bacteria behind the souring in what they called the 100-year-old San Francisco sour dough French bread process, and found its yeast could not use maltose.
