{"id":625,"date":"2024-06-20T16:56:54","date_gmt":"2024-06-20T16:56:54","guid":{"rendered":"https:\/\/aozenn.com\/?p=625"},"modified":"2024-09-18T21:52:44","modified_gmt":"2024-09-18T21:52:44","slug":"its-time-to-rise-a-look-at-sourdough-and-other-leavens","status":"publish","type":"post","link":"https:\/\/aozenn.com\/index.php\/2024\/06\/20\/its-time-to-rise-a-look-at-sourdough-and-other-leavens\/","title":{"rendered":"It&#8217;s Time to Rise: A look at Sourdough and other Leavens"},"content":{"rendered":"\n<figure class=\"wp-block-audio\"><audio controls src=\"https:\/\/mcdn.podbean.com\/mf\/web\/3k2gkzqp3pppqd8m\/Yeast_final.mp3\"><\/audio><\/figure>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-medium is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"226\" height=\"300\" src=\"https:\/\/aozenn.com\/wp-content\/uploads\/2024\/06\/starter-226x300.jpg\" alt=\"\" class=\"wp-image-626\" style=\"width:227px;height:auto\" srcset=\"https:\/\/aozenn.com\/wp-content\/uploads\/2024\/06\/starter-226x300.jpg 226w, https:\/\/aozenn.com\/wp-content\/uploads\/2024\/06\/starter-771x1024.jpg 771w, https:\/\/aozenn.com\/wp-content\/uploads\/2024\/06\/starter-768x1020.jpg 768w, https:\/\/aozenn.com\/wp-content\/uploads\/2024\/06\/starter-1157x1536.jpg 1157w, https:\/\/aozenn.com\/wp-content\/uploads\/2024\/06\/starter-1542x2048.jpg 1542w, https:\/\/aozenn.com\/wp-content\/uploads\/2024\/06\/starter-scaled.jpg 1928w\" sizes=\"auto, (max-width: 226px) 100vw, 226px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-center\">What do sourdough, egg whites and potash have in common? Can you substitute backing soda for baking powder? &nbsp;Who invented sourdough? Find out by listening to the podcast.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p>References<\/p>\n\n\n\n<p>Byrn, A. (2016). American Cake. New York: Rodale Inc.<\/p>\n\n\n\n<p>C. Lahue, A. M. (2020). History and Domestication of Saccharomyces cerevisiae in Bread Baking. Frontiers in Genetics, https:\/\/www.frontiersin.org\/journals\/genetics\/articles\/10.3389\/fgene.2020.584718\/full.<\/p>\n\n\n\n<p>Cuisine, R. (2020). Why use room-temperature eggs when baking? Retrieved from Ricardo Cuisine: https:\/\/www.ricardocuisine.com\/en\/articles\/food-chemistry\/287-why-use-room-temperature-eggs-when-baking#:~:text=Room%2Dtemperature%20eggs%20gave%20much%20better%20results%20than%20cold%20eggs.&amp;text=The%20temperature%20of%20eggs%20also,water%20for%20a%20fe<\/p>\n\n\n\n<p>Gavin, J. (2018). Easy Culinary Science for Better Cooking. Salem MA: Page Tree Publishing Co.<\/p>\n\n\n\n<p>Hamel, P. (2019, March 12). King Arthur Baking. Retrieved from Where to put dough to rise: https:\/\/www.kingarthurbaking.com\/blog\/2019\/03\/12\/where-to-put-dough-to-rise#:~:text=Temperature%20matters&amp;text=Conversely%2C%20dough%20that%20rises%20too,F%20to%2078%C2%B0F.<\/p>\n\n\n\n<p>Lopez-Alt, J. K. (2015). Kenji &#8211; The Food Lab. New York: W.W. Norton &amp; Company.<\/p>\n\n\n\n<p>McGee, H. (2004). On Food and Cooking. New York: Scribner.<\/p>\n\n\n\n<p>Muzzi, M. (2024, February 20). Mastering sourdough with the science of yeast. Retrieved from Inverse: https:\/\/www.inverse.com\/science\/mastering-sourdough-with-the-science-of-yeast<\/p>\n\n\n\n<p>Owens, S. (2019). Heirloom. Boulder Colorado: Rooat Books.<\/p>\n\n\n\n<p>Panko, B. (2017, June 20). Snitgsibuab Nagazine. Retrieved from The Great Uprising: How a Powder Revolutionized Baking: https:\/\/www.smithsonianmag.com\/science-nature\/great-uprising-how-powder-revolutionized-baking-180963772\/<\/p>\n\n\n\n<p>Recipes, S. B. (2016, January 26). Room Temperature Ingredients Make a Difference. Retrieved from Sally&#8217;s Baking Recipes: https:\/\/sallysbakingaddiction.com\/baking-basics-room-temperature-ingredients\/<\/p>\n\n\n\n<p>Rowe, V. (2004). Science Daily. Retrieved from Got Mead? Your Mead Resource: https:\/\/gotmead.com\/blog\/archeological-evidence\/9000-year-history-of-chinese-fermented-beverages-confirmed\/<\/p>\n\n\n\n<p>Star, R. (n.d.). YEAST CONVERSION CHART. Retrieved from Red Star: https:\/\/redstaryeast.com\/yeast-conversion-chart\/<\/p>\n\n\n\n<p>Yeast, E. (2024). Explore Yeast. Retrieved from Yeast: One of Humankinds Oldest ingredients: https:\/\/www.exploreyeast.com\/what-is-yeast\/yeast-one-of-humankinds-oldest-ingredients\/<\/p>\n\n\n\n<p>Yeast, F. (n.d.). Fleischmann&#8217;s Yeast. Retrieved from Frequently Asked Questions: https:\/\/www.fleischmannsyeast.com\/frequently-asked-questions\/<\/p>\n\n\n\n<p>Zhang, S. (2018). The Atlantic. Retrieved from All of the World&#8217;s Yeast Probably Originated in China: https:\/\/www.theatlantic.com\/science\/archive\/2018\/04\/yeast-sequencing-china\/557930\/<\/p>\n","protected":false},"excerpt":{"rendered":"<p>What do sourdough, egg whites and potash have in common? Can you substitute backing soda for baking powder? &nbsp;Who invented sourdough? Find out by listening to the podcast. References Byrn, A. (2016). American Cake. New York: Rodale Inc. C. Lahue, A. M. (2020). History and Domestication of Saccharomyces cerevisiae in Bread Baking. Frontiers in Genetics, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[20,17,22,21],"class_list":["post-625","post","type-post","status-publish","format-standard","hentry","category-podcast","tag-backing","tag-history","tag-sourdough","tag-yeast"],"_links":{"self":[{"href":"https:\/\/aozenn.com\/index.php\/wp-json\/wp\/v2\/posts\/625","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/aozenn.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aozenn.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aozenn.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/aozenn.com\/index.php\/wp-json\/wp\/v2\/comments?post=625"}],"version-history":[{"count":6,"href":"https:\/\/aozenn.com\/index.php\/wp-json\/wp\/v2\/posts\/625\/revisions"}],"predecessor-version":[{"id":652,"href":"https:\/\/aozenn.com\/index.php\/wp-json\/wp\/v2\/posts\/625\/revisions\/652"}],"wp:attachment":[{"href":"https:\/\/aozenn.com\/index.php\/wp-json\/wp\/v2\/media?parent=625"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aozenn.com\/index.php\/wp-json\/wp\/v2\/categories?post=625"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aozenn.com\/index.php\/wp-json\/wp\/v2\/tags?post=625"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}