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

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Guilherme Z端hlke O'Connor
Guilherme Z端hlke O'Connor

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.

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Sourdough Bread Hacking and Social Baking (for non hackers) Guilherme Z端hlke OConnor www.guioconnor.com gui@z-oc.com this presentation: http://tinyurl.com/breadhackingfornonhackers
The Author Guilherme Z端hlke OConnor Web developer Computer geek Hacker
Friends call me Gui Pronounce it as geek, but without the k
Why do I say Im a hacker?
Why do I say Im a hacker? Lets see what a hacker is...
Hacker Culture is NOT about: Being a computer pirate Invading systems Stealing computer access
Hacking culture is about Learning Making stuff Improving stuff Sharing
Ultimately, Hacking is about lateral thinking.
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 speci鍖c and relevant for a certain context.
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 speci鍖c and relevant for a certain context. It is also about having fun along the way.
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/
Or on the Kitchen...
Or on the Kitchen... The Kitchen is the perfect playground for a hackers free time.
Why?
Cooking is about Learning Making stuff Improving stuff Sharing
The Perfect Example Bread!
Baking bread is simple
Baking bread is simple Dont let any smart baker tell you otherwise!
Ingredients 1Kg of 鍖our 600ml of water 20g of salt 20g of fresh yeast (or 10g of dry yeast)
The Process Make leaven with the part of the water, the yeast and part of the 鍖our Add the salt and the remaining 鍖our and water to make bread
The Leaven Use 100ml of water All the yeast 100g of 鍖our Mix well and let it rest for 10~15 min
The principle The yeast needs water and food It multiplies and breathes The outcome is CO2... ... and more yeast.
The Bread To make the bread, youll add the remaining water, 鍖our and the salt to the leaven Knead the dough for several minutes Leave to rise until it doubles in size
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 鍖nd your way Learn the ways of The Force
Tweak your bread!
Tweak your bread! Add sesame seeds, sun鍖ower seeds, any seed...
Tweak your bread! Add sesame seeds, sun鍖ower seeds, any seed... Add cheese to the dough, 鍖ll it with cheese, cover it with cheese
Tweak your bread! Add sesame seeds, sun鍖ower seeds, any seed... Add cheese to the dough, 鍖ll it with cheese, cover it with cheese Make it 鍖at, call it a pizza
Tweak your bread! Add sesame seeds, sun鍖ower seeds, any seed... Add cheese to the dough, 鍖ll it with cheese, cover it with cheese Make it 鍖at, call it a pizza Use different types of 鍖our
Hack Your Bread!
Hack Your Bread! Add ingredients (oils, sugar, spices, eggs, milk)
Hack Your Bread! Add ingredients (oils, sugar, spices, eggs, milk) Change proportions (make it thicker, or lighter)
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!
Bake Time and temperature depend on the size and shape of your breads As a reference, use a pre-heated 180尊C (356尊F) oven for some 40 minutes for a 500g loaf
Bread from scratch!
But, wait a second!
Where does the yeast come from?
Saccharomyces cerevisiae Also called brewers yeast Is obtained as a byproduct of brewing beer.
Saccharomyces cerevisiae Also called brewers yeast Is obtained as a byproduct of brewing beer. But beer itself needs yeast...
Now really, where does yeast comes from?
Now really, where does yeast comes from? Lets Catch a Wild yeast! (much more fun than writing an answer)
Starter Mix 100g of 鍖our (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
Yes, two or three days!
Yes, two or three days! What do you think it will happen?
Bacteria!
Bacteria! Yay!
Hungry Bacteria! Time to feed them!
Refreshment Take the 200g of leaven you have Add 200g of 鍖our (same proportions) Add 200ml of water Repeat every two or three days
Now you have 600g of leaven!
Now you have 600g of leaven! How much leaven will you have at the end of 10 days?
Now you have 600g of leaven! How much leaven will you have at the end of 10 days? A lot!
Proper Leaven For 300g of leaven 300g of 鍖our (same proportions) 150ml~200ml of water Youll end up with some 800g
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
Making the bread
Making the bread Didnt we covered that already?
Bake Save 300g of leaven and use 500g Add 500g of 鍖our Add 300ml~350ml of water 15g of salt Make bread with that!
Refresh the leaven Refresh the 300g of leaven Add 300g of 鍖our And 150ml~200ml of water
Repeat Every 3 days or so you must refresh your leaven and this is a good opportunity to make bread If thats too often, why not alternate the task with some friends Dont forget you can make a lot of bread at once and share, so can your friends
Summary Youve built your own leaven from scratch Youve are distributing it You are creating all sorts of different breads upon the base you have People are modifying and improving your leaven
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.
Coeliacs Basic sourdough is not good for coeliacs due to the presence of gluten. Alternative recipes with gluten-free 鍖ours exists, but Ive never tried them.
Gotta love Sourdough!
Gotta love Sourdough! If only we could FTP it to a web server it would be just like writing code... sigh!
? Questions Guilherme Z端hlke OConnor www.z-oc.com twitter.com/guioconnor
Inspired by Feasts from the Place Below By Bill Sewell ISBN: 0-7225-3729-8

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

  • 1. Sourdough Bread Hacking and Social Baking (for non hackers) Guilherme Z端hlke OConnor www.guioconnor.com gui@z-oc.com this presentation: http://tinyurl.com/breadhackingfornonhackers
  • 2. The Author Guilherme Z端hlke OConnor Web developer Computer geek Hacker
  • 3. Friends call me Gui Pronounce it as geek, but without the k
  • 4. Why do I say Im a hacker?
  • 5. Why do I say Im a hacker? Lets see what a hacker is...
  • 6. Hacker Culture is NOT about: Being a computer pirate Invading systems Stealing computer access
  • 7. Hacking culture is about Learning Making stuff Improving stuff Sharing
  • 8. Ultimately, Hacking is about lateral thinking.
  • 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 speci鍖c 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 speci鍖c 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/
  • 12. Or on the Kitchen...
  • 13. Or on the Kitchen... The Kitchen is the perfect playground for a hackers free time.
  • 14. Why?
  • 15. Cooking is about Learning Making stuff Improving stuff Sharing
  • 17. Baking bread is simple
  • 18. Baking bread is simple Dont let any smart baker tell you otherwise!
  • 19. Ingredients 1Kg of 鍖our 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 鍖our Add the salt and the remaining 鍖our and water to make bread
  • 21. The Leaven Use 100ml of water All the yeast 100g of 鍖our 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, youll add the remaining water, 鍖our 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 鍖nd your way Learn the ways of The Force
  • 26. Tweak your bread! Add sesame seeds, sun鍖ower seeds, any seed...
  • 27. Tweak your bread! Add sesame seeds, sun鍖ower seeds, any seed... Add cheese to the dough, 鍖ll it with cheese, cover it with cheese
  • 28. Tweak your bread! Add sesame seeds, sun鍖ower seeds, any seed... Add cheese to the dough, 鍖ll it with cheese, cover it with cheese Make it 鍖at, call it a pizza
  • 29. Tweak your bread! Add sesame seeds, sun鍖ower seeds, any seed... Add cheese to the dough, 鍖ll it with cheese, cover it with cheese Make it 鍖at, call it a pizza Use different types of 鍖our
  • 31. Hack Your Bread! Add ingredients (oils, sugar, spices, eggs, milk)
  • 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 180尊C (356尊F) oven for some 40 minutes for a 500g loaf
  • 36. But, wait a second!
  • 37. Where does the yeast come from?
  • 38. Saccharomyces cerevisiae Also called brewers yeast Is obtained as a byproduct of brewing beer.
  • 39. Saccharomyces cerevisiae Also called brewers yeast Is obtained as a byproduct of brewing beer. But beer itself needs yeast...
  • 40. Now really, where does yeast comes from?
  • 41. Now really, where does yeast comes from? Lets Catch a Wild yeast! (much more fun than writing an answer)
  • 42. Starter Mix 100g of 鍖our (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. Yes, two or three days!
  • 44. Yes, two or three days! What do you think it will happen?
  • 47. Hungry Bacteria! Time to feed them!
  • 48. Refreshment Take the 200g of leaven you have Add 200g of 鍖our (same proportions) Add 200ml of water Repeat every two or three days
  • 49. Now you have 600g of leaven!
  • 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 鍖our (same proportions) 150ml~200ml of water Youll 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
  • 55. Making the bread Didnt we covered that already?
  • 56. Bake Save 300g of leaven and use 500g Add 500g of 鍖our Add 300ml~350ml of water 15g of salt Make bread with that!
  • 57. Refresh the leaven Refresh the 300g of leaven Add 300g of 鍖our 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 thats too often, why not alternate the task with some friends Dont forget you can make a lot of bread at once and share, so can your friends
  • 59. Summary Youve built your own leaven from scratch Youve 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 鍖ours exists, but Ive never tried them.
  • 63. Gotta love Sourdough! If only we could FTP it to a web server it would be just like writing code... sigh!
  • 64. ? Questions Guilherme Z端hlke OConnor www.z-oc.com twitter.com/guioconnor
  • 65. Inspired by Feasts from the Place Below By Bill Sewell ISBN: 0-7225-3729-8