This document discusses sourdough bread baking and social baking from a hacker's perspective. It explains that hacking is about lateral thinking, improving and sharing pre-existing objects and techniques. The author considers baking bread a perfect activity for hackers, as it involves learning, making, improving and sharing. The document provides instructions for making sourdough bread from scratch by catching wild yeast, maintaining a starter, and baking various breads. It encourages sharing sourdough starters and bread with others.
Healthy cakes pack with plant base and nutrient based recipe for your family. Use it to to give crunchy taste of your veges with very friendly instructions.
Ghottos (enjoying coffee, not the usual cafe way)Siddharth Soni
I love my morning coffee.
Here's a presentation on setting up a different kind of cafe.
Don't have the money to put into execution but love to see something like this come up.
Comenius UE-g(old)en future 2012-2014, 4th reunion - Greek traditional recipesStamatachi Anca
Multilateral Comenius Project ”The fairytale of the European G(old)en future” 2012-2014
Presentation of traditional recipes that meets the criteria of a healthy life.
This project has been funded with support from the European Commission.
This publication reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.
To be able to make bread successfully you first need to understand the broad range of breads out there. You will need to know the different characteristics of each bread type including their appearance.
Healthy cakes pack with plant base and nutrient based recipe for your family. Use it to to give crunchy taste of your veges with very friendly instructions.
Ghottos (enjoying coffee, not the usual cafe way)Siddharth Soni
I love my morning coffee.
Here's a presentation on setting up a different kind of cafe.
Don't have the money to put into execution but love to see something like this come up.
Comenius UE-g(old)en future 2012-2014, 4th reunion - Greek traditional recipesStamatachi Anca
Multilateral Comenius Project ”The fairytale of the European G(old)en future” 2012-2014
Presentation of traditional recipes that meets the criteria of a healthy life.
This project has been funded with support from the European Commission.
This publication reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.
To be able to make bread successfully you first need to understand the broad range of breads out there. You will need to know the different characteristics of each bread type including their appearance.
Sourdough: Hacking Bread and Social Baking (for non hackers)
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
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. 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. 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/
18. Baking bread is simple
Don’t let any “smart” baker tell you otherwise!
19. Ingredients
• 1Kg of flour
• 600ml of water
• 20g of salt
• 20g of fresh yeast (or 10g of dry yeast)
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. The Leaven
• Use 100ml of water
• All the yeast
• 100g of flour
• Mix well and let it rest for 10~15 min
22. The principle
• The yeast needs water and food
• It multiplies and breathes
• The outcome is CO2...
• ... and more yeast.
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. 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
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. 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. 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
32. Hack Your Bread!
• Add ingredients (oils, sugar, spices, eggs, milk)
• Change proportions (make it thicker, or lighter)
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. 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
41. Now really, where does
yeast comes from?
Let’s Catch a Wild yeast!
(much more fun than writing an answer)
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
50. Now you have 600g of
leaven!
How much leaven will you have at the end of 10 days?
51. Now you have 600g of
leaven!
How much leaven will you have at the end of 10 days?
A lot!
52. Proper Leaven
• For 300g of leaven
• 300g of flour (same proportions)
• 150ml~200ml of water
• You’ll end up with some 800g
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
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. Refresh the leaven
• Refresh the 300g of leaven
• Add 300g of flour
• And 150ml~200ml of water
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. 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. 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. 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.