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Sourdough: Hacking Bread and Social Baking (for non hackers)

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Sourdough: Hacking Bread and Social Baking (for non hackers)

  1. 1. Sourdough Bread Hacking and Social Baking (for non hackers) Guilherme Zühlke O’Connor www.guioconnor.com gui@z-oc.com this presentation: http://tinyurl.com/breadhackingfornonhackers
  2. 2. The Author • Guilherme Zühlke O’Connor • Web developer • Computer geek • Hacker
  3. 3. Friends call me Gui Pronounce it as geek, but without the ‘k’
  4. 4. Why do I say I’m a hacker?
  5. 5. Why do I say I’m a hacker? Let’s see what a hacker is...
  6. 6. Hacker Culture is NOT about: • Being a computer pirate • Invading systems • Stealing computer access
  7. 7. Hacking culture is about • Learning • Making stuff • Improving stuff • Sharing
  8. 8. Ultimately, Hacking is about lateral thinking.
  9. 9. Ultimately, Hacking is about lateral thinking. it is about adding insight to pre existing objects and techniques and make them better and more useful, or make them more specific and relevant for a certain context.
  10. 10. Ultimately, Hacking is about lateral thinking. it is about adding insight to pre existing objects and techniques and make them better and more useful, or make them more specific and relevant for a certain context. It is also about having fun along the way.
  11. 11. Hack on the web • Twitter + API = Twitterbots • BOSS + Language = Customised Search engines • Microformats = Semantic Value to Data • http://apiwiki.twitter.com/ • http://developer.yahoo.com/search/boss/ • http://microformats.org/
  12. 12. Or on the Kitchen...
  13. 13. Or on the Kitchen... The Kitchen is the perfect playground for a hacker’s free time.
  14. 14. Why?
  15. 15. Cooking is about • Learning • Making stuff • Improving stuff • Sharing
  16. 16. The Perfect Example Bread!
  17. 17. Baking bread is simple
  18. 18. Baking bread is simple Don’t let any “smart” baker tell you otherwise!
  19. 19. Ingredients • 1Kg of flour • 600ml of water • 20g of salt • 20g of fresh yeast (or 10g of dry yeast)
  20. 20. The Process • Make leaven with the part of the water, the yeast and part of the flour • Add the salt and the remaining flour and water to make bread
  21. 21. The Leaven • Use 100ml of water • All the yeast • 100g of flour • Mix well and let it rest for 10~15 min
  22. 22. The principle • The yeast needs water and food • It multiplies and breathes • The outcome is CO2... • ... and more yeast.
  23. 23. The Bread • To make the bread, you’ll add the remaining water, flour and the salt to the leaven • Knead the dough for several minutes • Leave to rise until it doubles in size
  24. 24. And do it again... • The more you knead, the more elastic it will become • The more elastic, the greater the ability to retain CO2 bubbles. • Experiment and find your way • Learn the ways of The Force
  25. 25. Tweak your bread!
  26. 26. Tweak your bread! • Add sesame seeds, sunflower seeds, any seed...
  27. 27. Tweak your bread! • Add sesame seeds, sunflower seeds, any seed... • Add cheese to the dough, fill it with cheese, cover it with cheese
  28. 28. Tweak your bread! • Add sesame seeds, sunflower seeds, any seed... • Add cheese to the dough, fill it with cheese, cover it with cheese • Make it flat, call it a pizza
  29. 29. Tweak your bread! • Add sesame seeds, sunflower seeds, any seed... • Add cheese to the dough, fill it with cheese, cover it with cheese • Make it flat, call it a pizza • Use different types of flour
  30. 30. Hack Your Bread!
  31. 31. Hack Your Bread! • Add ingredients (oils, sugar, spices, eggs, milk)
  32. 32. Hack Your Bread! • Add ingredients (oils, sugar, spices, eggs, milk) • Change proportions (make it thicker, or lighter)
  33. 33. Hack Your Bread! • Add ingredients (oils, sugar, spices, eggs, milk) • Change proportions (make it thicker, or lighter) Flour, water, salt and yeast: Merely a white canvas!
  34. 34. 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
  35. 35. Bread from scratch!
  36. 36. But, wait a second!
  37. 37. Where does the yeast come from?
  38. 38. Saccharomyces cerevisiae Also called brewer’s yeast Is obtained as a byproduct of brewing beer.
  39. 39. Saccharomyces cerevisiae Also called brewer’s yeast Is obtained as a byproduct of brewing beer. But beer itself needs yeast...
  40. 40. Now really, where does yeast comes from?
  41. 41. Now really, where does yeast comes from? Let’s Catch a Wild yeast! (much more fun than writing an answer)
  42. 42. Starter • Mix 100g of flour (1/3 wholemeal and 2/3 white) 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
  43. 43. Yes, two or three days!
  44. 44. Yes, two or three days! What do you think it will happen?
  45. 45. Bacteria!
  46. 46. Bacteria! Yay!
  47. 47. Hungry Bacteria! Time to feed them!
  48. 48. Refreshment • Take the 200g of leaven you have • Add 200g of flour (same proportions) • Add 200ml of water • Repeat every two or three days
  49. 49. Now you have 600g of leaven!
  50. 50. Now you have 600g of leaven! How much leaven will you have at the end of 10 days?
  51. 51. Now you have 600g of leaven! How much leaven will you have at the end of 10 days? A lot!
  52. 52. Proper Leaven • For 300g of leaven • 300g of flour (same proportions) • 150ml~200ml of water • You’ll end up with some 800g
  53. 53. Share your leaven • Give part of it to friends. Encourage them to make their own sourdough • Just make sure you have about 300g for the last refreshment
  54. 54. Making the bread
  55. 55. Making the bread Didn’t we covered that already?
  56. 56. Bake • Save 300g of leaven and use 500g • Add 500g of flour • Add 300ml~350ml of water • 15g of salt • Make bread with that!
  57. 57. Refresh the leaven • Refresh the 300g of leaven • Add 300g of flour • And 150ml~200ml of water
  58. 58. Repeat • 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
  59. 59. Summary • You’ve built your own leaven from scratch • You’ve are distributing it • You are creating all sorts of different breads upon the base you have • People are modifying and improving your leaven
  60. 60. 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.
  61. 61. Coeliacs • Basic sourdough is not good for coeliacs due to the presence of gluten. • Alternative recipes with gluten-free flours exists, but I’ve never tried them.
  62. 62. Gotta love Sourdough!
  63. 63. Gotta love Sourdough! If only we could FTP it to a web server it would be just like writing code... sigh!
  64. 64. ? Questions Guilherme Zühlke O’Connor www.z-oc.com twitter.com/guioconnor
  65. 65. Inspired by Feasts from the Place Below By Bill Sewell ISBN: 0-7225-3729-8

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