Sourdough: Bread Hacking and Social Baking
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Transcript of Sourdough: Bread Hacking and Social Baking
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SourdoughBread Hacking and Social Baking
Guilherme Zühlke O’Connorwww.z-oc.com
twitter.com/guioconnor
Wednesday, April 1, 2009
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Hackers like
• Learning
• Making stuff
• Reusing
• Sharing
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Hackers like
• Learning
• Making stuff
• Reusing
• Sharing
Hackers need
• Regular breaks to clear the mind
• Food to fuel the coding
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The answer: Bread
Bread takes hours to leaven(But you only work it a few minutes at a time, perfect
past-time for your breaks)Code, bake, code, bake... eat + code.
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Bread is easy
• Flour: 1kg (£2.2)
• Fresh yeast: 20g (0.7oz); dry: 10g (0.35oz)
• Salt: 10g (0.35oz)
• Cold water: 600ml (20 floz)
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The leaven
• Use 100ml of water,
• The yeast
• And 100g of flour
• Let it rest for 10~15 minutes
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The principle
• The yeast needs water and food, you feed it
• It reproduces and breathes
• The outcome is CO2
• ... and more yeast
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The bread
• Add the remaining flour
• And the remaingin water
• Knead the dough
• Leave to rest (it should double in size)
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And do it again
• Don’t be afraid of destroy the air bubbles
• There is plenty of yeast to make more
• Knead the dough well
• Leave to rest again
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Hack your bread
• Use milk instead of water
• Add sunflower seeds
• Use some olive oil or melted butter
• Cover it in chopped garlic
• Put whatever you feel like...
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How many times?
• The more you knead, the more elastic it will become
• Experiment and find your way
• Learn the ways of The Force
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Bake
• Time and temperature depend on the size and shape of your breads
• As a reference, use a pre-heated 180ºC (356ºF) oven for some 40 minutes for a 500g loaf
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But, wait a second!
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Where does the yeast come from?
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Saccharomyces cerevisiae
Also called brewer’s yeastIs obtained as a byproduct of brewing beer.
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Saccharomyces cerevisiae
Also called brewer’s yeastIs obtained as a byproduct of brewing beer.
But beer itself needs yeast...
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Now really, where does yeast comes from?
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Now really, where does yeast comes from?
Let’s Catch a Wild yeast!(much more fun than writing answers)
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sourdough_init()
• Mix 100g of flour and 100ml of water
• Cover it to avoid dust, but allow it to be in contact with the air
• Leave it for two or three days
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Yes, two or three days!
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Yes, two or three days!What do you think it will happen?
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Bacteria!
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Bacteria!
Yay!
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Hungry Bacteria!Time to feed them!
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leaven_refreshment()
• Take the 200g of leaven you have
• Add 200g of flour
• Add 200ml of water
• Repeat every two or three days
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Now you have 600g of leaven!
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Now you have 600g of leaven!
How much leaven will you have at the end of 10 days?
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Now you have 600g of leaven!
How much leaven will you have at the end of 10 days?
A lot!
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leaven_finalise()
• For 300g of leaven
• 300g of flour
• 150ml~200ml of water
• You’ll end up with some 800g
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Share your code leaven
• Give your leaven a Creative Commons Attribution 2.0 license
• Give part of it to friends. Encourage them to make their own sourdough
• Just make sure you have about 300g for the last refreshment
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Making the bread
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Making the breadDidn’t we covered that already?
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bake()
• Save 300g of leaven and use 500g
• Add 500g of flour
• Add 300ml~350ml of water
• 15g of salt
• Make bread with that!
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sourdough_leaven.lib
• Refresh the 300g of leaven
• Add 300g of flour
• And 150ml~200ml of water
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setTimeout(bake, 3)
• Every 3 days or so you must refresh your leaven and this is a good opportunity to make bread
• If that’s too often, why not alternate the task with some friends
• Don’t forget you can make _a lot_ of bread at once and share, so can your friends
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Summary
• You’ve built your own leaven library from scratch
• You’ve are distributing it with CC
• You are extending your library to all sorts of different breads
• People are modifying, customising and improving your library
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Maintenance
• Baking bread every few days seems exhaustive? Stop it!
• If you want to restart, ask a friend to give you some of the leaven they still have.
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Accessibility
• Basic sourdough is not accessible to coeliacs due to the presence of gluten.
• Alternative recipes with gluten-free flours exists, but I’ve never tried them.
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Gotta love Sourdough!
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Gotta love Sourdough!If only we could FTP it to a web server... sigh!
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?Questions
Guilherme Zühlke O’Connorwww.z-oc.com
twitter.com/guioconnor
Wednesday, April 1, 2009