Sourdough
                           Bread Hacking and Social Baking



                                 Guilherme Zühlke ...
Hackers
                     like
                    •      Learning

                    •      Making stuff

          ...
Hackers                Hackers
                     like                  need
                    •      Learning
       ...
The answer: Bread
                               Bread takes hours to leaven
                   (But you only work it a fe...
Bread is easy

                    • Flour: 1kg (£2.2)
                    • Fresh yeast: 20g (0.7oz); dry: 10g (0.35oz)
 ...
The leaven

                    • Use 100ml of water,
                    • The yeast
                    • And 100g of flo...
The principle

                    • The yeast needs water and food, you feed it
                    • It reproduces and b...
The bread

                    • Add the remaining flour
                    • And the remaingin water
                    ...
And do it again

                    • Don’t be afraid of destroy the air bubbles
                    • There is plenty of...
Hack your bread

                    • Use milk instead of water
                    • Add sunflower seeds
                ...
How many times?

                    •      The more you knead,
                           the more elastic it will
      ...
Bake

                    •      Time and temperature
                           depend on the size and
                  ...
But, wait a second!



Wednesday, April 1, 2009
Where does the yeast
                        come from?


Wednesday, April 1, 2009
Saccharomyces
                                 cerevisiae
                                    Also called brewer’s yeast
 ...
Saccharomyces
                                 cerevisiae
                                    Also called brewer’s yeast
 ...
Now really, where does
                  yeast comes from?



Wednesday, April 1, 2009
Now really, where does
                  yeast comes from?
                                 Let’s Catch a Wild yeast!
    ...
sourdough_init()

                    •      Mix 100g of flour and
                           100ml of water

             ...
Yes, two or three days!



Wednesday, April 1, 2009
Yes, two or three days!
                           What do you think it will happen?




Wednesday, April 1, 2009
Bacteria!




Wednesday, April 1, 2009
Bacteria!




                             Yay!
Wednesday, April 1, 2009
Hungry Bacteria!
                               Time to feed them!




Wednesday, April 1, 2009
leaven_refreshment()

                    • Take the 200g of leaven you have
                    • Add 200g of flour
      ...
Now you have 600g of
                          leaven!



Wednesday, April 1, 2009
Now you have 600g of
                          leaven!
                   How much leaven will you have at the end of 10 d...
Now you have 600g of
                          leaven!
                   How much leaven will you have at the end of 10 d...
leaven_finalise()

                    • For 300g of leaven
                    • 300g of flour
                    • 150ml~...
Share your code leaven
                  •        Give your leaven a
                           Creative Commons
         ...
Making the bread



Wednesday, April 1, 2009
Making the bread
                            Didn’t we covered that already?




Wednesday, April 1, 2009
bake()
                    •      Save 300g of leaven and
                           use 500g

                    •      ...
sourdough_leaven.lib

                    • Refresh the 300g of leaven
                    • Add 300g of flour
            ...
setTimeout(bake, 3)
                    • Every 3 days or so you must refresh your
                           leaven and t...
Summary
                    • You’ve built your own leaven library from
                           scratch
               ...
Maintenance

                    • Baking bread every few days seems
                           exhaustive? Stop it!
     ...
Accessibility

                    • Basic sourdough is not accessible to
                           coeliacs due to the p...
Gotta love Sourdough!



Wednesday, April 1, 2009
Gotta love Sourdough!
                           If only we could FTP it to a web server... sigh!




Wednesday, April 1, ...
?
                                Questions



                           Guilherme Zühlke O’Connor
                      ...
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Sourdough: Bread Hacking and Social Baking

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Baking bread closely matches a hacker lifestyle, making yeast from scratch even more so.

Learn how to add baking to your geek lifestyle.

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Sourdough: Bread Hacking and Social Baking

  1. 1. Sourdough Bread Hacking and Social Baking Guilherme Zühlke O’Connor www.z-oc.com twitter.com/guioconnor Wednesday, April 1, 2009
  2. 2. Hackers like • Learning • Making stuff • Reusing • Sharing Wednesday, April 1, 2009
  3. 3. Hackers Hackers like need • Learning • Regular breaks to • Making stuff clear the mind • • Reusing Food to fuel the coding • Sharing Wednesday, April 1, 2009
  4. 4. 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. Wednesday, April 1, 2009
  5. 5. 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) Wednesday, April 1, 2009
  6. 6. The leaven • Use 100ml of water, • The yeast • And 100g of flour • Let it rest for 10~15 minutes Wednesday, April 1, 2009
  7. 7. The principle • The yeast needs water and food, you feed it • It reproduces and breathes • The outcome is CO2 • ... and more yeast Wednesday, April 1, 2009
  8. 8. The bread • Add the remaining flour • And the remaingin water • Knead the dough • Leave to rest (it should double in size) Wednesday, April 1, 2009
  9. 9. 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 Wednesday, April 1, 2009
  10. 10. 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... Wednesday, April 1, 2009
  11. 11. How many times? • The more you knead, the more elastic it will become • Experiment and find your way • Learn the ways of The Force Wednesday, April 1, 2009
  12. 12. 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 Wednesday, April 1, 2009
  13. 13. But, wait a second! Wednesday, April 1, 2009
  14. 14. Where does the yeast come from? Wednesday, April 1, 2009
  15. 15. Saccharomyces cerevisiae Also called brewer’s yeast Is obtained as a byproduct of brewing beer. Wednesday, April 1, 2009
  16. 16. Saccharomyces cerevisiae Also called brewer’s yeast Is obtained as a byproduct of brewing beer. But beer itself needs yeast... Wednesday, April 1, 2009
  17. 17. Now really, where does yeast comes from? Wednesday, April 1, 2009
  18. 18. Now really, where does yeast comes from? Let’s Catch a Wild yeast! (much more fun than writing answers) Wednesday, April 1, 2009
  19. 19. 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 Wednesday, April 1, 2009
  20. 20. Yes, two or three days! Wednesday, April 1, 2009
  21. 21. Yes, two or three days! What do you think it will happen? Wednesday, April 1, 2009
  22. 22. Bacteria! Wednesday, April 1, 2009
  23. 23. Bacteria! Yay! Wednesday, April 1, 2009
  24. 24. Hungry Bacteria! Time to feed them! Wednesday, April 1, 2009
  25. 25. leaven_refreshment() • Take the 200g of leaven you have • Add 200g of flour • Add 200ml of water • Repeat every two or three days Wednesday, April 1, 2009
  26. 26. Now you have 600g of leaven! Wednesday, April 1, 2009
  27. 27. Now you have 600g of leaven! How much leaven will you have at the end of 10 days? Wednesday, April 1, 2009
  28. 28. Now you have 600g of leaven! How much leaven will you have at the end of 10 days? A lot! Wednesday, April 1, 2009
  29. 29. leaven_finalise() • For 300g of leaven • 300g of flour • 150ml~200ml of water • You’ll end up with some 800g Wednesday, April 1, 2009
  30. 30. 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 Wednesday, April 1, 2009
  31. 31. Making the bread Wednesday, April 1, 2009
  32. 32. Making the bread Didn’t we covered that already? Wednesday, April 1, 2009
  33. 33. bake() • Save 300g of leaven and use 500g • Add 500g of flour • Add 300ml~350ml of water • 15g of salt • Make bread with that! Wednesday, April 1, 2009
  34. 34. sourdough_leaven.lib • Refresh the 300g of leaven • Add 300g of flour • And 150ml~200ml of water Wednesday, April 1, 2009
  35. 35. 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 Wednesday, April 1, 2009
  36. 36. 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 Wednesday, April 1, 2009
  37. 37. 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. Wednesday, April 1, 2009
  38. 38. 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. Wednesday, April 1, 2009
  39. 39. Gotta love Sourdough! Wednesday, April 1, 2009
  40. 40. Gotta love Sourdough! If only we could FTP it to a web server... sigh! Wednesday, April 1, 2009
  41. 41. ? Questions Guilherme Zühlke O’Connor www.z-oc.com twitter.com/guioconnor Wednesday, April 1, 2009
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