Monitoring the Fermentation of Sourdough Starter with Computer Vision
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Re: Monitoring the Fermentation of Sourdough Starter with Computer Vision
#2Very cool. Recently I was shown a hole-in-the-wall pizza joint in Shenzhen founded by a Canadian Chinese. It had the best dough in town as voted by a geographically disparate set of Italians, and IMHO beat (and conflicts with) the output of the dough method of my buddy who is a Parisian-trained patissier to a gulf state royal family, https://www.chefsteps.com/activities/life-changing-pizza-dou...
Re: Monitoring the Fermentation of Sourdough Starter with Computer Vision
#3The article claims that “People have survived for centuries off this staple consisting only of flour, water, salt, and yeast.”
I’d like to challenge this assertion. Can anybody name even one person who has survived for centuries off bread?
Re: Monitoring the Fermentation of Sourdough Starter with Computer Vision
#4The article claims that “People have survived for centuries off this staple consisting only of flour, water, salt, and yeast.” I’d like to challenge this assertion. Can anybody name even one person who has survived for centuries off bread?
I think it is absolutely fair to say that many, many people in the age of agriculture would not have survived if not for bread providing the bulk of their caloric needs. It seems unlikely that a pre-industrial agricultural society could even exist without bread or something like it. That's what it means for a food to be a "staple"; it is the crucial backbone of the person's or culture's diet.
Re: Monitoring the Fermentation of Sourdough Starter with Computer Vision
#5The article claims that “People have survived for centuries off this staple consisting only of flour, water, salt, and yeast.” I’d like to challenge this assertion. Can anybody name even one person who has survived for centuries off bread?
Obviously the world is unaware of anyone who has survived for centuries off of any food source. I think they meant to say, if you insist on being so very specific, "For centuries, within a typical human lifespan, individuals have survived by eating this diet."
Re: Monitoring the Fermentation of Sourdough Starter with Computer Vision
#6The article claims that “People have survived for centuries off this staple consisting only of flour, water, salt, and yeast.” I’d like to challenge this assertion. Can anybody name even one person who has survived for centuries off bread?
Ok Tait the Destroyer. It's not literally meant to be read as a single person living for hundreds of years on a bread diet.
Re: Monitoring the Fermentation of Sourdough Starter with Computer Vision
#7The article claims that “People have survived for centuries off this staple consisting only of flour, water, salt, and yeast.” I’d like to challenge this assertion. Can anybody name even one person who has survived for centuries off bread?
The sentence you quoted was very precisely worded:
Re: Monitoring the Fermentation of Sourdough Starter with Computer Vision
#8That's really interesting! I love the animated visualisation with the graph & starter. I bet you could use the same approach to watch how the dough grows while proving too.
I found out about this book set recently - http://modernistcuisine.com/books/modernist-bread/ which is written by an ex-CTO of Microsoft apparently.
It's a bit out of my price range at the moment though ;)
Re: Monitoring the Fermentation of Sourdough Starter with Computer Vision
#9I wonder if adding an I2C CO2 monitor might not also provide some insight into how active the starter is - it could be overkill, though, if CV is already doing a good job.
Re: Monitoring the Fermentation of Sourdough Starter with Computer Vision
#10"With bread risen with instant dry yeast, it will definitely resemble visual qualities of bread, but the texture and taste will not be comparable to bread that uses wild yeast."
This is so wrong it drives me insane. The key thing is the length (and thus slowness) of the rise of the dough, not whether you use wild or instant yeast. Sourdough raised on a hot countertop for thirty minutes will not be nearly as good as a dough with a reduced amount of instant yeast raised at a cool temperature for three hours. The idea that all non-sourdough has poor flavor and texture is pure opinion, and silly at that. Any serious bread baker would tell you that that there are many many wonderful breads made with instant yeast--take the French baguette for example.