inoculation
I'll claim some credit for popularizing the term "inoculation".
if not introducing it, at r.f.s. But we have clearly gone over the top here. Inoculation means no more than introducing the microorganisms to the dough (or whatever else is to be infected with them). Where the dough is built by stages from the starter culture, it is the first stage that is inoculated. Following stages are feedings or refreshments. (A mother sponge is grown from inoculum once in its lifetime, and rebuilt thereafter by feedings.) Who am I to diddle the meanings of words? Well, if not me, who? Everything I am trying to say here, and more, is shown in pictures at <http://home.att.net/~carlsfriends/dickpics/cmpd%5Fgrowthcurve.GIF> Inoculation there occurs once, at the lower left. Words are used very irresponsibly by bakers. Like "retardation", "proof or proofing", "hydration", to mention a few. Probably it is to late for these, but one may hope that "inoculation" can still be saved. -- Dicky |
inoculation
On Feb 9, 8:47 am, "Dick Adams" > wrote:
> I'll claim some credit for popularizing the term "inoculation". > if not introducing it, at r.f.s. Dickie... you rock. Oct 25th 1997. http://preview.tinyurl.com/22hn3p An interesting thread. The more things change, the more they stay the same. Dickie gratuitously insults someone (who probably richly deserved it <g>). Kenneth's fabled refrigerator/proofer already exists, though I suspect the even more fabled Bongard is yet to be. Jean Wood was posting in those ancient days. She later recco'd storing levain in a firm dry ball (1999). |
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