I thought it might be a bit better to explain to everybody my intentions with the Ars pistorica project, as well as my own personal limitations. Firstly, please understand I have just moved cities, house, jobs, and so on. There are heavy, involved renovations both on the home- and the professional-front, and, to be honest, this is where most time's being spent at the moment. I am using whatever, limited internet connections I can find at the moment, which is not fast enough for me to upload photos. So, until that time, I want to continue to work on other facets of the project, which I am doing at night. This primarily concerns research, as well adding more parameters to my ongoing sourdough model.
I want to build a bread calculator. It needs users, though, and will ultimately be able to learn. Here's what it would look like:
An empty box into which data can be typed, say:
And then the word "flour" might appear. A sub-box would pop-up for type, and even specific brands and blends, all with their average data values (those that relate to predicting bread qualities) already input by, well, me and other users.
If users want to add other boxes, they can (they can add as many as they wish). All boxes would represent every process-parameter that can be calculated for an eventual result.
My goal is to have it be powerful enough to handle any bread-related ingredient (ones that are used; if they are not input yet, then it's up to user-contributors to do so), as well as any process-parameter relevant to bakers (temperature, pH, redox potential, and so on). There's enough data out there that a person should, if we put in enough data points, say which microflora they wish to have in their starter, and the generator would be able to tell people how to do this.
I also want a wiki for sourdough, which would be like a baseball card for every relevant microorganism involved, as well as a run-down of "stats" (the 'facts' as they relate to bakers), laid out very simply.
I know how to do the research, build the formulas from the necessary maths (yes, having Asperger's allows me to learn a lot), and I have already been accumulating tons of data. Problem is, I am beginning to accumulate more data than I, by long-hand, can process and interpret.
The reason for this is that we are at a very exciting time in research in Lactobacilli. So much so that new species are being discovered at a higher rate every year. Also, more and more LABs are being completely genetically-mapped. This data is useful.
The most exciting research is being done into quorum-sensing (which itself will likely be redefined in coming years) and LABs, as well as how different organisms are 'assigned' their evolutionary roles.
What everyone will learn from this blog (most of it original interpretation and/or hypotheses on my part) and where the current research is leading the science is that: LB SF comes from us, probably from cross-contamination from us not washing our hands after taking a shit. It can likely survive in other areas: the mouth-nasal passages, the gastro-intestinal tract, breast milk, and vaginally, as well as in other species. You'll also learn that there is no latency phase in LB SF (once the right conditions are presented); there's still perceived to be one based upon one study, and there have been several studies in the past few years that invalidate this conclusion (but without the researchers making the assumptive leap to do so).
I will also attempt to explain, in full detail, how LB SF co-evolved with humans in every way: to our palates, to our schedule, and to our nutritional needs. You'll also learn that it's not necessary for good sourdough.
Fact of the matter is, one researcher has shown, two years ago, LB SF can talk with our colons. LB SF's growth requirements do not necessarily fit those of most of the other commonly-recovered commensal and/or syntrophic human-gut-based LABs. But the conditions do match that of human feces and the area of the digestive tracts just after the intestines.
Again, all of this comes from original research. The more people that join in, well, the more conclusions that can reached; the more powerful our predictive tools; and the better bakers we all become.
Join today. I need your help.
And, if you look closely inside the heart from the previous post, you'll find LB SF's entire genome.
In time, there will be complete start-to-finished photographed how-to's. This will have to wait. I'll also show how-to's in both a professional and home environment, as, well, I've moved for a reason.