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Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
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Hmmm...chicken or egg
This may seem silly, but this just popped into my head and I can't get it
out. The general consensus and one that seems to have been proven so well seems to be that the sourdough organisms are already present on the grain and do not float about in the air in any quantity to be consequential in creating a new starter. Okay. So how do they get onto the newly grown grain then? Is it in the soil that the stalk is in contact with, perpetually bombarded with pesticides and chemical fertilizers? Contributed from last years crop onto this years seed grain husk from whence the new stalk has sprouted? Does it come from Samartha's cowshit, from grain ingested and having somehow survived traveling through bovine intestines and spread as fertilizer? Bees, fleas, and Charles Perry's bread faeries? Just saying it already exists on the grain seems to leave something as a mystery. |
Posted to rec.food.sourdough
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Hmmm...chicken or egg
On Feb 28, 5:54*pm, "hutchndi" > wrote:
> This may seem silly, but this just popped into my head and I can't get it > out. The general consensus and one that seems to have been proven so well > seems to be that the sourdough organisms are already present on the grain > and do not float about in the air in any quantity to be consequential in > creating a new starter. Okay. So how do they get onto the newly grown grain > then? Is it in the soil that the stalk is in contact with, perpetually > bombarded with pesticides and chemical fertilizers? Contributed from last > years crop onto this years seed grain husk from whence the new stalk has > sprouted? Does it come from Samartha's cowshit, from grain ingested and > having somehow survived traveling through bovine intestines and spread as > fertilizer? Bees, fleas, and Charles Perry's bread faeries? Just saying it > already exists on the grain seems to leave something as a mystery. Hutch, How does the bacteria that resides in your gut, and helps you digest food, get there? This isn't chicken and egg stuff. The grain needs the bacteria to help convert starches to energy when it germinates. It's simply biological symbiosis. Been that way for the last several hundred thousand years. Now... my guess is that organic grains are more likely to have viable cultures on them... and I strongly suspect that using animals to cultivate fields is a part of this too. I guess you've got to stand in a ripening grain field to realize how incredibly busy things are. There are critters, birds, insects, dew, wind... it's not a sterile environment. It's what you might call: "fecund". |
Posted to rec.food.sourdough
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Hmmm...chicken or egg
"Will" > wrote in message ... On Feb 28, 5:54 pm, "hutchndi" > wrote: > This may seem silly, but this just popped into my head and I can't get it > out. The general consensus and one that seems to have been proven so well > seems to be that the sourdough organisms are already present on the grain > and do not float about in the air in any quantity to be consequential in > creating a new starter. Okay. So how do they get onto the newly grown > grain > then? Is it in the soil that the stalk is in contact with, perpetually > bombarded with pesticides and chemical fertilizers? Contributed from last > years crop onto this years seed grain husk from whence the new stalk has > sprouted? Does it come from Samartha's cowshit, from grain ingested and > having somehow survived traveling through bovine intestines and spread as > fertilizer? Bees, fleas, and Charles Perry's bread faeries? Just saying it > already exists on the grain seems to leave something as a mystery. Hutch, How does the bacteria that resides in your gut, and helps you digest food, get there? This isn't chicken and egg stuff. The grain needs the bacteria to help convert starches to energy when it germinates. It's simply biological symbiosis. Been that way for the last several hundred thousand years. Now... my guess is that organic grains are more likely to have viable cultures on them... and I strongly suspect that using animals to cultivate fields is a part of this too. I guess you've got to stand in a ripening grain field to realize how incredibly busy things are. There are critters, birds, insects, dew, wind... it's not a sterile environment. It's what you might call: "fecund". Thanks Will. Ya learnt me a new word today! |
Posted to rec.food.sourdough
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Hmmm...chicken or egg
"Will" > wrote in message ... On Feb 28, 5:54 pm, "hutchndi" > wrote: > This may seem silly, but this just popped into my head and I can't get it > out. The general consensus and one that seems to have been proven so well > seems to be that the sourdough organisms are already present on the grain > and do not float about in the air in any quantity to be consequential in > creating a new starter. Okay. So how do they get onto the newly grown > grain > then? Is it in the soil that the stalk is in contact with, perpetually > bombarded with pesticides and chemical fertilizers? Contributed from last > years crop onto this years seed grain husk from whence the new stalk has > sprouted? Does it come from Samartha's cowshit, from grain ingested and > having somehow survived traveling through bovine intestines and spread as > fertilizer? Bees, fleas, and Charles Perry's bread faeries? Just saying it > already exists on the grain seems to leave something as a mystery. Hutch, How does the bacteria that resides in your gut, and helps you digest food, get there? This isn't chicken and egg stuff. The grain needs the bacteria to help convert starches to energy when it germinates. It's simply biological symbiosis. Been that way for the last several hundred thousand years. Now... my guess is that organic grains are more likely to have viable cultures on them... and I strongly suspect that using animals to cultivate fields is a part of this too. I guess you've got to stand in a ripening grain field to realize how incredibly busy things are. There are critters, birds, insects, dew, wind... it's not a sterile environment. It's what you might call: "fecund". Thanks Will. Ya learnt me a new word today! |
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