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. Sourdough Bread Hacking and Social Baking Guilherme Zühlke O’Connor www.z-oc.com twitter.com/guioconnor Wednesday, April 1, 2009
- 2. Hackers like • Learning • Making stuff • Reusing • Sharing Wednesday, April 1, 2009
- 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. 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. 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. The leaven • Use 100ml of water, • The yeast • And 100g of flour • Let it rest for 10~15 minutes Wednesday, April 1, 2009
- 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. 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. 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. 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. 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. 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. But, wait a second! Wednesday, April 1, 2009
- 14. Where does the yeast come from? Wednesday, April 1, 2009
- 15. Saccharomyces cerevisiae Also called brewer’s yeast Is obtained as a byproduct of brewing beer. Wednesday, April 1, 2009
- 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. Now really, where does yeast comes from? Wednesday, April 1, 2009
- 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. 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. Yes, two or three days! Wednesday, April 1, 2009
- 21. Yes, two or three days! What do you think it will happen? Wednesday, April 1, 2009
- 22. Bacteria! Wednesday, April 1, 2009
- 23. Bacteria! Yay! Wednesday, April 1, 2009
- 24. Hungry Bacteria! Time to feed them! Wednesday, April 1, 2009
- 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. Now you have 600g of leaven! Wednesday, April 1, 2009
- 27. Now you have 600g of leaven! How much leaven will you have at the end of 10 days? Wednesday, April 1, 2009
- 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. 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. 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. Making the bread Wednesday, April 1, 2009
- 32. Making the bread Didn’t we covered that already? Wednesday, April 1, 2009
- 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. sourdough_leaven.lib • Refresh the 300g of leaven • Add 300g of flour • And 150ml~200ml of water Wednesday, April 1, 2009
- 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. 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. 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. 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. Gotta love Sourdough! Wednesday, April 1, 2009
- 40. Gotta love Sourdough! If only we could FTP it to a web server... sigh! Wednesday, April 1, 2009
- 41. ? Questions Guilherme Zühlke O’Connor www.z-oc.com twitter.com/guioconnor Wednesday, April 1, 2009