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So I'm just now trying to wire my Buckpucks up to the Arduino using the posted diagram in this thread and from the Buckpuck data sheet. But for.
An LED driver is an electrical device that regulates power to an LED or a . For example, using the Wired mA BuckPuck driver with a Contact LUXdrive for more information BuckPuck with optional wiring harness ( HEP) Specifications subject to change without tice.
May, Rev RoHS C. I don't have a wiring diagram but I have a pic of the wiring from my stunt PVC build.
The buckpuck came pre-wired and it says which wires to. So I'm just now trying to wire my Buckpucks up to the Arduino using the posted diagram in this thread and from the Buckpuck data sheet. But for.Jan 30, · BuckPuck D-E wiring?
I took a look at the docs for the buckpuck , and its not clear (to me) how to wire the swtich up. Do I just hook a momentary switch up to the control and ref points, or is it a toggle switch to interrupt voltage input?
The series uses a 7-pin SIP connection for through-hole PCB mounting or for use with an optional wiring harness and the series uses 6” 24AWG wires leads. Control & Dimming. BuckPuck LED drivers exhibit high efficiency and require no external current 5/5.
The and BuckPuck LED Power Modules are a line of true current regulated drivers for powering LEDs. The BuckPuck line of LED drivers is the ideal choice for powering all types of high-brightness and high-power LED Packages and LED arrays. The line of BuckPuck LED drivers exhibit high e˚ciency and require.
Wiring diagrams show how the wires are connected and where they should located in the actual device, as well as the physical connections between all the components. How is a Wiring Diagram Different from a Pictorial Diagram? Unlike a pictorial diagram, a wiring diagram uses abstract or simplified shapes and lines to show components.
Easy to read wiring diagrams for guitars and basses with 2 humbucker or 2 single coil pickups. Options for North/South coil tap, series/parallel phase & more.Basic Buck Puck Variant LED Wiring with a Latching Illuminated SwitchWiring LEDs Correctly: Series & Parallel Circuits Explained


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There are a number of factors why individuals sign up for unsecured loans. Health bills, automobile repairs, and big acquisitions are just a couple types of unanticipated expenses that lots of individuals encounter each and every day. In a world that is ideal we would all have a crisis investment or family savings to simply help with one of these bills. Nevertheless the the truth is, 28 % of People in the us haven’t any crisis cost cost savings for unforeseen costs.
In the event that you don’t have a crisis investment, then taking right out a individual loan are a great choice.
According to the form of personal bank loan you decide on, this program could become safer and helping you save cash on interest levels in the run that is long.
But just what you have a low credit score if you need fast cash and? It will probably signify you have got less choices to select from for your personal loan. These choices are often known as “bad credit” loans.
EASY AND QUICK SIGNATURE LOANS AS MUCH AS $2500
So that you can realize bad credit, you’ll first need to find out just exactly what a credit rating is. A credit score is a three-digit number which tells lenders how trustworthy you are when you borrow money in the simplest terms. This rating is determined by a number of organizations that review your re re re payment history, your credit records, as well as your amount of financial obligation. The greater trustworthy you may be whenever you borrow, the larger your credit history, additionally the greater your credit rating the more options you’ll have for signature loans and credit.
There are some various kinds of credit ratings available to you. One is named your FICO rating, that will be determined by Fair, Isaac and business. Pokračovat ve čtení “Bad Credit Loans”

domain: finance


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BROADCASTER AND WRITER
An experienced multi-platform journalist, presenter, writer and producer specialising in Music, Entertainment and the Arts, I also have a keen interest in issues affecting women, health & lifestyle and interiors. This site features some of my work across radio, online and TV. Have a look and get in touch if you'd like to work together.
For more than a decade I've reported for BBC networks including Radio 1, 6 Music, Radio 2, Radio 4 and 5 Live, as well as commercial stations, production companies and clients such as IRN, AP, Getty and Sky News Radio. I've produced video content for the BBC News Channel and website and worked as a Senior Producer with the BBC's Arts Editor and Arts, Entertainment and Media correspondents.
I write features, news stories and live blogs for the BBC News website's Arts and Entertainment section. Digital skills include index management, copywriting, SEO & social.
As a member of Sound Women I was very proud to feature on their original "200 List".

domain: artistic


©2011 DuPont. The DuPont Oval Logo, DuPont,™ The miracles of science™ and Teflon® are trademarks
or registered trademarks of E.I. du Pont de Nemours and Company or its affiliates. All rights reserved.
Our Copper Base 14cm Milk pan is suitable for all hob tops except induction.
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DANVILLE, VA. – Three months after a coal ash spill into the Dan River, the largest deposit found in the water is moving out.
Duke Energy talked about the process Monday as the cleanup began in earnest.
The largest area of coal ash and sediment is approximately 2,500 tons according to Duke Energy.
It is 350 yards X 20 yards and about one foot deep.
Duke has hired a contractor that agitates the river bottom then vacuums the water and sediment.
That mixture is brought onshore, shaken and separated. The water is sent to a tank so more coal ash can settle to the bottom and be filtered out while the muddy coal ash is collected in ten-ton containers meant for a lined landfill in Person County, North Carolina. Eight to 10 of those containers are filled each day.
The containers are also lined but the mud and coal ash that's pulled up from the bottom of the river is not considered hazardous.
"That's not going to harm a person from that little bit of a deposit," said Jeff Brooks, a spokesman for Duke Energy.
Duke reiterated that since the spill tests have found that the drinking water remains safe.
The city of Danville said as a precaution their intake system at the water treatment plant a few miles away will not operate while the river dredging is going on.
"Not that we anticipate any problems, just to try and reassure the public that the water they're getting from us is safe to drink," said Arnold Hendrix, a spokesman for the city of Danville.
The clean-up is expected to finish in June and with the river and the Abreu-Grogan park reopening in July.

domain: geography


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Phoenix, the dynamic capital city of Arizona, is a traveler’s paradise, offering a blend of diverse experiences. With its year-round sunshine, rich cultural heritage, and breathtaking natural landscapes, Phoenix has something to captivate every visitor.
In this article, we will embark on a virtual journey through the top 10 travel destinations in Phoenix, providing a comprehensive guide to help you plan an unforgettable visit to this captivating city.
Desert Botanical Garden
Nestled in Papago Park, the Desert Botanical Garden is a must-visit destination for nature enthusiasts and plant lovers. Spanning over 140 acres, this stunning garden showcases an incredible variety of desert flora, including cacti, succulents, and wildflowers.
Explore the winding paths to encounter vibrant displays of desert beauty and learn about the unique adaptations of these resilient plants. Don’t miss the seasonal event, Los Nochas de Los Luminaires, where hand-lit luminaire bags illuminate the pathways, creating a magical atmosphere.
For adventurers and outdoor enthusiasts, conquering Camelback Mountain is a must. This iconic natural landmark offers breathtaking panoramic views of the surrounding desert landscape. Lace up your hiking boots and choose from challenging trails such as the Echo Canyon Trail or the Cholia Trail.
While the ascent requires physical fitness, the rewarding vistas and sense of accomplishment make it well worth the effort. Remember to stay hydrated and be mindful of the desert environment during your hike.
Immerse yourself in Native American art and culture at the Heard Museum in downtown Phoenix. This internationally acclaimed museum houses an extensive collection of art, artifacts, and exhibitions that celebrate the heritage of Native American tribes from the Southwest.
Explore intricate pottery, stunning jewelry, vibrant textiles, and contemporary art, which offer a comprehensive glimpse into the rich traditions and history of Native American communities.
Perfect for a family outing or an animal lover’s adventure, the Phoenix Zoo is home to a diverse range of animal species from around the world. Spanning 125 acres, the zoo offers immersive exhibits that allow visitors to observe and learn about animals in their natural habitats.
Encounter endangered species like Sumatran tigers and Mexican gray wolves, marvel at the playful antics of primates, and get up close with fascinating reptiles and amphibians. The zoo also provides educational programs and interactive experiences, making it a great destination for both entertainment and learning.
Phoenix Art Museum
Art enthusiasts will find themselves captivated by the Phoenix Art Museum, one of the largest art museums in the Southwest. Boasting an impressive collection spanning various eras and genres, the museum showcases artworks from around the world.
From classic European paintings and modern masterpieces to contemporary installations and photography exhibits, the Phoenix Art Museum offers a diverse range of artistic experiences. Wander through the galleries and immerse yourself in the creativity and cultural expressions on display.
Papago Park is a picturesque urban oasis in the heart of Phoenix, combining natural beauty with recreational opportunities. Explore the park’s trails and discover fascinating geological formations, including the famous Hole in the Rock landmark, which offers stunning views of the surrounding area.
Engage in outdoor activities such as hiking, biking, or picnicking amidst the lush greenery and desert landscapes. With popular attractions like the Phoenix Zoo and the Desert Botanical Garden, Papago Park caters to both families and nature lovers.
Musical Instrument Museum
Embark on a global musical journey at the Musical Instrument Museum (MIM), a one-of-a-kind institution that celebrates the diversity of musical cultures from around the world. Located in North Phoenix, MIM houses a vast collection of over 15,000 instruments from nearly every country on the planet.
Explore the galleries and engage with interactive exhibits that showcase the history, craftsmanship, and significance of these musical treasures. Experience the sounds and rhythms of different cultures through live performances and demonstrations.
South Mountain Park and Preserve
Escape the bustling city and immerse yourself in the natural splendor of South Mountain Park and Preserve, one of the largest municipal parks in the United States. Spanning over 16,000 acres, this vast desert park offers a multitude of recreational activities.
Cycle on numerous trails, enjoy a leisurely picnic surrounded by awe-inspiring mountain vistas, or birdwatch with over 200 species of birds inhabiting the area. Drive up to Dobbins Lookout, the highest point in the park, for panoramic views of Phoenix and the surrounding valley.
Architecture enthusiasts will appreciate a visit to Taliesin West, the former winter home and architectural school of renowned architect Frank Lloyd Wright. Located in the foothills of the McDowell Mountains, this architectural masterpiece showcases Wright’s innovative design principles and his integration of nature with the built environment.
Take a guided tour of the property and explore the distinct living spaces, studios, and gardens that embody Wright’s visionary ideas. Learn about his influence on modern architecture and his commitment to organic design.
For a vibrant and eclectic urban experience, head to Roosevelt Row, a thriving arts district in downtown Phoenix. Known for its vibrant street art, colorful murals, and lively atmosphere, this neighborhood is a hub for artists, galleries, and local businesses.
Explore the diverse range of art galleries, studios, and boutiques, where you can admire and purchase unique artworks and handmade crafts. Take a stroll along the streets and immerse yourself in the vibrant energy of this creative community.
Phoenix, with its abundant sunshine, rich cultural heritage, and stunning natural landscapes, offers a plethora of attractions and activities for every type of traveler. From exploring museums and art galleries to embarking on outdoor adventures, this vibrant capital city has something for everyone.
Whether you seek tranquility, outdoor exploration, cultural immersion, or artistic experiences, Phoenix is sure to fulfill your desires. Plan your visit to these top 10 travel destinations in Phoenix, and create unforgettable memories in this captivating city.
Techspurblog is a blog dedicated to providing industry-leading insights, tips, tricks and tools on topics such as web design, app development, SEO and more. We also provide reviews of the latest tech products and services that can help you get the most out of your business.


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Northwestern Hails Champions of Science
VP for Research joins in saluting Illinois members of Congress for their commitment to research funding
EVANSTON, Ill. - Jay Walsh, Northwestern’s vice president for research, joined college and university leaders from across the country last week in Washington, D.C., to applaud some 30 members of Congress who are Science Coalition Champions of Science.
These legislators were honored for demonstrating a continuing commitment to funding the basic research that keeps the U.S. at the forefront of scientific and medical discovery and that fuels the nation’s innovation pipeline.
Walsh and colleagues from the University of Illinois, Southern Illinois University and Fermi Lab presented an award to Rep. Dan Lipinski during the biennial Breakfast of Champions. Sen. Dick Durbin also was honored this year, and Rep. Randy Hultgren was recognized as a past Champion.
The Breakfast of Champions event celebrates sitting members of Congress who have received the award and recognizes the most recent class of champions -- those who received their award in the past two years -- with commemorative Wheaties cereal boxes.
The Science Coalition is a non-profit, nonpartisan organization of more than 60 U.S. public and private research universities. Its Champion of Science award is given each year to a small number of members of Congress whose actions and votes consistently reflect their belief that basic scientific research, conducted at universities and national labs across the country, is essential for America. The coalition believes research is crucial for the nation to address pressing issues in health, security, energy and the environment, and additionally, that a strong federally supported basic research enterprise drives innovation that fuels the U.S. economy. About 80 members of Congress have received the award since 1999.
This year’s breakfast, held in the Kennedy Caucus Room on Capitol Hill, was attended by more than 160 people.

domain: politics


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Available at Amazon, Barnes and Noble, Christian Book and fine booksellers everywhere
Join 24,287 other subscribers
Thanks to Ministry-To-Children!
“The most complete special needs ministry resource I’ve ever come across.”
Key Ministry Twitter FeedTweets by KeyMinistry
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Daily Archives: September 1, 2014
Final Call for Speakers…Inclusion Fusion 2014
We’re getting close to the deadline for submissions…pastors, ministry leaders, professionals or family members who wish to be part of our faculty. We need completed submissions by 11:59 PM Eastern Time on Monday, September 7th. Continue reading

domain: literature


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DENVER—The U.S. Supreme Court is considering whether Colorado should have to pay Kansas millions of dollars in legal fees in an old water dispute.
Colorado Attorney General John Suthers represented the state during oral arguments in the case on Monday.
Kansas wants Colorado to pay $9.2 million to cover the cost of expert witnesses called to testify by a special master appointed to oversee the 1985 lawsuit.
Kansas successfully argued that upstream wells in Colorado were pumping water that legally belonged to Kansas under the 60-year-old Arkansas River Compact.
The high court ruled in favor of Kansas in 1995, and Colorado paid Kansas $34.6 million in 2005 for overpumping. But Kansas argues the $1.1 million Colorado paid in court costs is not enough.


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Although it is true that many people do well on vegetarianism, it depends on the individual as everyone has different genetics. Some people require more animal products than other.
There have been many cases where people after years of vegetarianism eventually ran into health challenges which was remedy by adding in animal products.
On the Livin La Vida Low Carb Show, Denise Minger talked about her years of being a vegetarian until she encounter health issues. Her health improved when she added back animal products. She then started learning about nutrition and gave the talk “How to Win an Argument with a Vegetarian“. Some people believes that eating purely plant product is healthier. Her talk debunks some of those myths.
Similarly, Chris Masterjohn talked with Dr. Mercola about similar situation of running into health issue when Chris was a vegetarian. Again these problems disappeared after adding back animal products. He believes that everyone can benefit with at least some animal products. Chris Masterjohn is now studying nutritional science as an PhD candidate.
Others that believe in the health benefits of animal products includes the Paleolithic diet advocates and the Weston A Price Foundation.
For those who want to avoid land animal meats, consider eating fish. If not, consider bivalves (such as scallops and muscles) which do not have brains and can not feel pain. If not, at least consider eggs. Eggs are very healthy and consists of complete high quality protein as well as vitamin B12 and other nutrients.

domain: medical


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To officially end Summer we took a weekend trip up to Riggins, ID to visit Dustin’s family. There is always something fun and exciting to do in that town. Whether it’s whitewater rafting, picnics on top of a mountain, or just hanging out with family and friends around the fire pit with some drinks at night. This time we woke up early and headed for the Snake River. We had a cooler full of food and beverages, and were ready to spend he entire day catching some fish! It was my first time fishing and Acacia’s first time on a boat, so I was really looking forward to this new experience.
Dustin’s stepdad used to own a jet-boat company called River Adventures in Riggins. They offer guided river tours and fishing trips along the Salmon River and Hells Canyon. He has lived and worked on these waters his whole life, which means he’s definitely the man to go with. The drive there took about two hours. We followed a narrow dirt road up and over a mountain, then down into a valley which eventually led to a parking lot and boat launch site. The drive was stunning and I would expect nothing less from the Idaho wilds. There were others fishing, people on guided riverboat tours, kayaking, and swimming in the river. We loaded everything on the boat and jumped in.
I took a moment to take in the scenery. I was surrounded by rugged beauty – one side of the river was guarded by monstrous, rocky cliffs and the water was rushing past us in hues of blue and green. They gave me a fishing pole and took some time to teach me how to cast. I was a little shaky at first but I caught on pretty quickly and was catching bass alongside everyone else in no time! But what we were really there for weren’t a few little fish, no, we were there to catch a 6+ ft long Sturgeon! Every time we would move to a new spot, Dustin’s stepdad and his grandson would set up these giant fishing poles with chunks of fish as bait and then cast them into the middle of the river while we passed the time catching fish and swimming.
We had been there for most of the day when all of the sudden something started tugging at the line. The guys ran over and grabbed the pole. They each took a turn reeling in the sturgeon, then they handed me the line and talked me through everything. It was so exhilarating! I reeled that bad boy in most of the way, but let me tell you he put up a good fight! My arms felt like they were going to break off so I handed the pole to Dustin, who took all the glory by bringing in that 7 foot giant. I was in awe of this enormous creature that swims at the bottom of many rivers and lakes around the world. Their evolution dates back over 200 million years ago, so in a way we were kinda touching a dinosaur. RAD.
After taking some photos, we set the big guy free then made our way back down river to the boat launch. It was the perfect way to end the summer! I highly recommend taking a guided sturgeon fishing trip if you’re ever in Idaho.

domain: hobby


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We're not quite sure that's something you should openly admit - especially on camera!
Remember when Columbus Short decided to stay in Barbados and not go to his court date in the states?
Well, he's now saying it was the best decision he's ever made!
The former Scandal star has been in a ton of legal trouble from domestic abuse to public intoxication, there was even an arrest warrant out for him after failing to show up to court the first time!
However, Columbus didn't learn the first time because just last month, Columbus failed to show up for his court date then and opted to stay in Barbados for good.
His decision to evade his arrest warrant totally pissed off a judge, but Columbus obviously doesn't care - he actually thinks he deserves a break in the case!
We're not quite sure what for though…
[Image via Pacific Coast News.]
Tags: admit, columbus short, columbus short barbados, columbus short doesnt regret skipping court date, columbus short legal troubles, columbus short photos, columbus short skips court date, domestic violence, evade court, icky icky poo, legal matters, missing court date, on camera, violence

domain: celebrity


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Monday, April 30, 2012
Homeland Security is using unmanned drones to monitor the U.S.-Canadian border in Washington. (SR)
Retail sales were up throughout Washington in 2011...except in Spokane. (SR)
The Spokane river is getting mighty high. (KXLY)
King County deputies find a man wanted for the killing of his wife and daughter dead inside an elaborate hillside bunker. (Seattle Times).
Today in bored rich people: Australian billionaire wants to rebuild the Titanic. (LA Times)
Jimmy Kimmel's performance at Saturday's White House Correspondent's Dinner pissed off some people. Of course.

domain: news


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Treeing Walker Coonhound - Pearl - Large - Adult - Female - Dog
Breed: Treeing Walker Coonhound
Petfinder ID: 28443982
Pet has been spayed/neutered
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Qantas is a Treeing Walker Coonhound with a winning personality and an awesome voice. Please consider being the forever family for this wonderful dog.
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May 26 -
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Meet laid back sweet tender heart, Emma Mae. Emma was picked up protecting her last surviving pup. She was very shy at first but has grown to be a sweet mellow lady with a wiggly bottom that goes wild when she ...
Treeing Walker Coonhound - Summer Md - Large - Young - Female
This pup can be adopted by going to our web site www.homesforpets.org and filling out one of our applications. Little summer is wanting love in the worst way. She loves to be near her people and gets along well ...
Border Collie - Sealy - Medium - Adult - Female - Dog
Sealy Age: ~1.5-2 years old Sex: Male, Neutered Coat: Red & white, short/smooth Weight: 50 lbs Activity level: Active Companion Good with other dogs: Some dogs This bio last updated: 7/9/14 Background: ABCR rescued Sealy ...
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Cadillac is less of a car enthusiast than he is an avid walker, runner, spinner and jumper. This excitable boy is thrilled when he sees his leash because he knows he's about to go on a walk. On that walk, he ...
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Cindy has grown a lot to reach her "near" adult size. Her personality and shape have developed into the dog she is meant to be. She does not resemble the Boxer as first instructed, instead Cindy along with her ...
American Staffordshire Terrier - Bailey Boy - Medium - Adult
SAD DOG NEEDS NEW HOME!! My family vowed to take me with them if they ever moved because I was part of the family, protected the kids from harm and played with them, but when it came time for them to move, they ...
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Johnny Walker is one cool dude! This handsome two year old boy came to us in very poor shape and has obviously seen some hard times, but his luck has turned around. He is thriving in his foster home where he is being ...
Jul 15 -
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animals. To avoid buying a sick pet or dealing with unscrupulous pet
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Four young ambassadors have been signed up by the Irish FA Foundation to help deliver an initiative aimed at fostering good relations across Northern Ireland.
The four young people took part in a pilot of the new Connect Programme, an online initiative created during the pandemic to reach out to young people of all backgrounds and are now going on to help deliver more of the online sessions.
The programme, supported by the Community Relations Council, offers a variety of informative sessions, from volunteering opportunities to racism awareness, disability training to refereeing, mental health to anti-sectarianism and even a virtual tour of the National Football Stadium at Windsor Park, according to Irish FA community relations officer Chris Wright.
The four new ambassadors - Tony Dorrian, Thomas McCavera, Victor Adekoya and Gareth King - all took part in the Connect pilot programme, which attracted young people aged 16 to 24 from across south Belfast.
Chris says he had been pondering how the Irish FA Foundation, funded by the Community Relations Council (CRC) Core Funding Scheme, could continue delivering its renowned good relations programmes in a time of pandemic and connect with young people - and so the initiative was born.
“We adapted our programmes to a fully online environment and identified eight modules to deliver weekly sessions with guest speakers, with everything from our anti-sectarianism work, Common Ground, to anti-racism work, as well as our mental health training, ahead of the Game, and volunteering opportunities," he said.
"Then every week we finish with an online quiz as a bit of fun and craic.
“In this particular pilot we needed to be able to connect people who may geographically be quite close together but have never met. As the weeks have gone by, the relationships have developed and to see the friendships that have emerged from this project has been wonderful.”
The young people taking part in this pilot were identified and invited thanks to support from Brian Armstrong of South Belfast Alternatives, Jahswill Emmanuel of Multi-Ethnic Sports and Culture NI and Eddie Burns of St Malachy's Youth Centre, and the plan is to deliver more tailored sessions to further groups in the future, including all-women groups.
“Looking at some of the young people, you could just feel that they were yearning for something in lockdown. The pandemic has been challenging for everyone, but you feel they were looking for something new and interesting in lockdown,” Chris says.
Now the four young ambassadors, all young people from south Belfast who took part in the pilot, will go on to take part in future Irish FA work. Three have already starred in a new video promoting the initiative.
“They were all young people who were so strong and passionate about this pilot and willing to engage. They were really strong representatives of their communities and of Northern Ireland as a whole,” Chris says.
“They are strong in their beliefs, when asked about their backgrounds, but they didn’t use that as a reason to disengage. To see a group like that coming together and becoming friends was infectious.”
Young ambassador Victor Adekoya (18), a student at Methodist College who is originally from Nigeria but grew up in Belfast, says he was sceptical about whether the Connect programme would work over Zoom.
“After the first session, I thought this is a lot better than what I expected, and I really enjoyed it,” he says.
“The main thing I got out of it was hearing other people’s viewpoints, things you wouldn't talk about on a day-to-day basis.
“It was good to have that bubble where we could share our thoughts and stories, whilst being aware that whatever we said wouldn’t be taken out of context.”
Tony Dorrian (26), a sales manager from the Markets area of Belfast who organises a local football team, says he went into the training with open eyes and genuinely enjoyed the sessions.
“I have a better understanding and better relationship with some people I didn’t know who are from neighbouring communities. I met one guy who is the same age as me and he lives 200 yards away from me - I never would have known the guy and it just shows we’ve so much more in common,” he says.
“As an ambassador, I want to get the message out there and be a driving force for better community relations - I do a bit of community work with the Market Community Association and I’d like to see more people from my area taking part in this programme.”
Chris says he is looking forward to continuing with the Connect project and expanding its impact when the restrictions are lifted.
“At a time when so many programmes have had to stop, we’ve been able to reach out and bring people together - we hope to be able to continue that past the pandemic with face-to- face delivery.”
The Community Relations Council’s Core Funding Scheme provides support for organisations which are considered of strategic importance in promoting community relations work across Northern Ireland and supporting the Executive’s commitment to continuing the journey towards a more united and shared society.
To find out more information on the Community Relations Council visit: https://www.community-relations.org.uk/

domain: sociology


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Matthew McConaughey plays Dirk, the carefree leader of an exploration team working to recover lost artifacts from the ocean floor off the coast of Western Africa. Dirk is infatuated with the story of a captain from an ironclad American Civil War battleship who owned the last known U.S. gold dollar. As luck would have it, this ship just so happened to journey from Virginia to the nearby nation of Mali after the war. With the permission of his boss Admiral James Sandecker (William H. Macy), Dirk and his team, including his wiseass sidekick Al Giordino (Steve Zahn), are given three days to search the Niger River for the ship and the lost gold coin.
Continue reading: Sahara Review
Well, yes and no. Opening weekend is sure to bring in moviegoers in droves enthralled by the sight of Geena Davis with a blonde dye-job, but more discriminating viewers will probably be put-off by the plot holes, inconsistencies, and downright silliness of the film. I mean, how many times can you outrun an explosion in one film, anyway?
Continue reading: The Long Kiss Goodnight Review
In her latest collaboration with Cash Money's Lil Wayne, Nicki Minaj finally unveils the video for her 'Queen' single 'Good Form'.
In the Hall By The Sea at Dreamland, Reef brought their Revelation tour to life as they delivered one of the best live sets I've had the privilege to...
Sharon Van Etten unveils an ominous black and white video directed by Katherine Dieckmann for her latest song 'Jupiter 4'.
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ULSTER 39 CARDIFF BLUES 21
Rampant Ulster ran in five tries to secure a bonus-point victory over Cardiff Blues in Friday night’s RaboDirect Pro12 clash at Ravenhill.
Tries from Dan Tuohy and Jared Payne put Ulster in command only for the Blues respond with a try from Robin Copeland as the hosts went in 16-11 ahead at the interval.
Luke Marshall extended Ulster’s lead with a third try but Cardiff refused to lie down in Belfast.
The visitors remained within touching distance with Richard Smith going over for a try, but Andrew Trimble darted in to claim the bonus point before Tuohy bagged another late try as Ulster made it six straight wins.
Ulster: Stuart Olding, Andrew Trimble, Jared Payne, Luke Marshall, Tommy Bowe; Paddy Jackson, Ruan Pienaar; Callum Black, Rory Best, John Afoa, Johann Muller (capt), Dan Tuohy, Robbie Diack, Chris Henry, Roger Wilson
Replacements: Rob Herring (Best 21), Tom Court, Ricky Lutton (Afoa 53), Lewis Stevenson (Muller 16), Mike McComish, Paul Marshall, Darren Cave (L Marshall 70), Michael Allen
Tries: Tuohy (2), Payne, Marshall, Trimble
Pens: Jackson (3) Pienaar
Cardiff Blues: Leigh Halfpenny, Richard Smith, Cory Allen, Dafydd Hewitt, Harry Robinson, Rhys Patchell, Llyod Williams; Gethin Jenkins (capt), Marc Breeze, Scott Andrews, Bradley Davies, Filo Paulo, Josh Navidi, Sam Warburton, Robin Copeland.
Replacements: Kristian Dacey, Sam Hobbs (Jenkins 61), Taufa’ao Filise, Lou Reed (Paulo 61), Rory Watts-Jones (Williams 67), Lewis Jones (Warurton 77), Grath Davies, Chris Czekaj (Robinson 77).
Pens: Halflpenny (3)
Sin-bin: Copeland (45-55)
Ref: Giuseppe Vivarini (Italy)
News Letter man of the match: Jared Payne


text:
I’ve listened to top, top bakers – some of the world’s most celebrated, talk absolute nonsense on the subject of sourdough fermentation, so feel it’s my duty to provide clarity on this topic. To be fair, it’s easy to get confused about how sourdough fermentation works. There are so many processes going on, and even in this fairly hefty article, I haven’t delved into the detail of them all. One thing is for sure, it’s not just yeast that makes sourdough rise. Sourdough is much more complicated!
In this article, my challenge was to accurately explain the science behind the sourdough fermentation process, without being too technical. I mean, the subject is simple stuff for biologists, but for the average home baker you could spend a fortnight trying to get to grips with it, and I doubt that you really want to do that. So I’ve done it for you.
Before we start, this is not a guide on best practices, or sourdough troubleshooting, and it won’t answer questions such as, “why is my sourdough bread dense?” -directly anyway. The purpose of this guide is for bakers to understand what is really going on when making sourdough bread. With this knowledge you’ll be able to make better choices and produce better bread. So let’s get into “how does sourdough work” by understanding the basics first.
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What is sourdough?
Leavened bread has been made with sourdough for hundreds, if not thousands of years. A levain, (or “leaven” depending on what country you’re from) is the active ingredient used in bakery products to make them rise. In the case of making bread, the levain produces carbon dioxide which is then trapped by interlocking gluten strands. As more CO2 is produced, the pockets of gluten expand to make the dough expand.
Over the past couple of centuries the bakers levain of choice has changed from natural sourdough to bakers yeast. The particular yeast strain, saccharomyces cerevisiae is used in all varieties of bread baking yeast. But as I’m sure you’re aware, the use of sourdough has been revitalised in recent years. Though not nearly as widespread as yeasted bread, sourdough is extremely popular to make at home and it’s a popular item in stores and bakeries across the world.
Sourdough bread takes longer to rise than yeast-leavened bread. This, (in part) provides the unique flavour, texture and health benefits we associate with authentic sourdough bread, all of which we’ll discuss in this article.
There are lots of supermarket imitation sourdough breads. The real bread campaign in the UK dispels the big brands who attempt to pass products off as sourdough when actually yeast and dough conditioners are more at play.
Sourdough bread doesn’t require extra ingredient additions to make it perfect. Aside from a little malt flour in rare cases, all that is required to make outstanding sourdough bread is flour, water and salt. An experienced baker is able to manipulate their workings to produce unique flavours and extraordinary bread, and, after reading this, I hope that you will be able to do so too.
What is in a sourdough starter?
A sourdough starter is in essence a culture of wild yeasts and lactic bacteria. You can learn how to make a sourdough starter on my recipe page, but I’ll skim over the basics:
Water and flour are combined in a clean jar and left for 24 hours. The next day, ⅔’s of the mixture is replaced with fresh flour and water. The starter is left again and the discarding and refreshment steps are repeated every 24 hours, or when the batter peaks (rises to the top before dropping).
Over time, wild yeast and bacteria are cultured and the starter becomes more and more active. After a couple of weeks a mature starter, ready to make bread is produced.
How does sourdough produce gas?
The wild yeasts and Lactic Acid Bacteria (LAB) found in a starter get introduced primarily in the flour. Yet, some of the microflora is airborne. Over time their numbers increase and, by utilising the simple sugars derived from the breaking down of carbohydrates in the flour, they produce gas and other products which enhance the dough.
There will be a unique blend of different species and strains of yeast and lactic bacteria in each starter. Each one will vary in activity and as the starter matures the species will change as those best suited to the environment become more prominent.
In most mature starters, LAB outnumbers yeast cells by 100 to 1, however gas, although it is produced, is much slower when created when LAB is fermented. This means that LAB and wild yeasts are both responsible for gas production at a 50:50 ratio -approximately.
What is Lactic Acid Bacteria?
Lactic Acid Bacteria (LAB) are rod-shaped (bacilli) or spherical (cocci) bacteria found in many living things, especially decomposing plants and milk products. The main species used in sourdough is Lactobacillus but there are many other lactic acid bacteria genera.
They provide enzymes and catalysts for the sourdough fermentation process to produce lactate alongside other outputs. For lactate to become lactic acid it just takes a readily available hydrogen ion. Because of the similarity between them, both lactate and lactic acid are often used interchangeably.
Wild yeasts and LAB are aerotolerant anaerobes -meaning they organically multiply in the presence of oxygen. This means that it is essential to allow for some airflow in a new starter by loosening the lid of the jar -though pressure builds in a tightly sealed jar as gas is released which could force a glass jar to explode so it’s still wise to loosely seal the lid of a mature starter to prevent this from happening.
To produce gas, we’ll need a carbon source, and for this, we need simple sugars.
Stage 1: Breaking down starch into sugars
Starch makes up around 70-75% of the flour and is used to supply the yeasts and LAB. In order for the starch to be metabolized, it needs to be broken down into simpler sugars.
Starches are polysaccharides, which are made from chains of monosaccharides – the scientific name for simple sugars. By breaking down polysaccharides we end up with monosaccharides (single sugars) or disaccharides (two single sugars bonded). It’s the monosaccharides that yeast and LAB require and the type of monosaccharides used will vary depending from starter to starter based on the species of yeast and LAB they contain. The most widely used monosaccharides in bread are the 6 cell carbon sugar group called hexes. These include glucose and fructose.
The amylase enzyme is the kickstarter for breaking down starch. It exists in the flour already, but if low volumes are found, the addition of malt flour provides a diastatic boast.
Amylase gets to work right away by breaking down the damaged starch in the flour. Around 10-15% of the starch is damaged in most brands of flour so this is no problem. There are two versions of amylase; ɑ-amylase and β-amylase:
ɑ-amylase takes polysaccharides; amylose (22-25%), and amylopectin (75-78%). It then breaks them down into maltose, maltotriose (chains of maltose), glucose and dextrins. Its peak output occurs between 5-6 pH therefore as the starter matures and becomes more acidic, activity slows.
β-amylase has an important role too, it:
- Breaks the maltotriose chains to produce maltose
- Picks off maltose to be consumed by the yeast or LAB
- Breaks down dextrins into glucose
Dextrins are great and are often added as an ingredient in supermarket bread. These starches soak up water making the dough capable of holding more water to make softer bread with even oven spring.
When acidic sourdough bread is baked in the oven, any dextrins that are not broken down by β-amylase are hydrolysed. Here, the short-chained starch partially rebranch with the degraded starch molecules in the flour to harden and darken the bread as part of the Maillard reaction. This contributes to flavour, colour and crispness in the crust.
Some of the most prevalent starches found in flour are glucofructans. They consist of one fructose molecule chained to at least one glucose molecule and contribute to 1-2% of the dough. Using enzymes produced by the yeast, glucose is removed and eventually, all of the glucose and fructose molecules are independent and available for gas production.
Using sucrose as a glucofructan example:
Sucrose, also known as table sugar is the simplest type of glucofructan. It consists of a bond of just one glucose molecule to one fructose. The enzymes invertase and sucrase break down the bonds to separate the glucose and fructose molecules.
Some yeast and LAB varieties produce an enzyme called maltase which breaks the common disaccharide maltose into two glucose molecules. As with all of these processes, there are variants of these simple sugars which appear -depending on how the starches are broken down. I’ll share an example later on regarding the popular LAB, Lactobacillus sanfranciscensis.
Step 2: Glycolysis breaks down sugars for respiration and fermentation
The enzymes described above produce simple sugars called glucose and fructose. These enter a metabolic pathway called glycolysis where they are converted into pyruvic acid. The first section of this is the Embden-Meyerhof Pathway (EMP).
You will notice ATP and ADP in the diagram. Adenosine triphosphate (ATP) is the energy-carrying molecule found in all living cells. It donates molecules to other cells for reactions to happen. In bread baking, it releases phosphate molecules to become, adenosine diphosphate (ADP).
There are two stages of glycolysis. In the energy-requiring phase, the glucose molecule is rearranged, and two phosphate molecules latch on, transforming it into fructose-1,6-bisphosphate. The phosphates are taken from two ATP energy molecules which converts ATP into the less powerful energy molecule, ADP.
The modified sugar is now unstable and thus splits to form two phosphate-bearing three-carbon sugars. One is DHAP and the other is glyceraldehyde-3-phosphate. Only glyceraldehyde-3-phosphate can pass onto the next stage, but fortunately, the DHAP sugar can easily be converted into a second glyceraldehyde-3-phosphate.
The second stage called the energy-releasing phase actually occurs twice as we now have two three-carbon sugars. Both sugars go through a series of reactions catalyzed by several enzymes which utilise NAD+. This is a coenzyme found in all living cells that’s vital for metabolism.
NAD+’s main function in glycolysis is to transfer hydrogen back and forth. When NAD+ is reduced by gaining a hydrogen molecule it becomes NADH. When NADH passes on the hydrogen, it reverts to NAD+.
Several reactions occur to the glyceraldehyde-3-phosphate molecules to produce pyruvates at the end of the pathway. These include reinstating the phosphate molecules to ADP which produces two more of those energetic ATP molecules and the loss of some water (H2O).
In our bodies, ATP is what gives us the energy to move and is the primary output from this pathway. But in bread making, the pyruvate is the key component for the next stage. By the end of the process, we are left with two pyruvates, 2 ATP, 2 H2O and 2 NADH. The full equation is displayed here:
C6H12O6 + 2 ADP + 2 Pi + 2 NAD+ → 2 CH3COCOO− + 2 ATP + 2 NADH + 2 H2O + 2 H+
*Glucose is C6H12O6
*Pyruvate is CH3COCOO−
Providing there is a continual serving of simple sugars, the action of glycolysis can be repeated. There are other monosaccharides that are produced such as fructose, ribose, gluconate and (possibly) arabinose. These may also follow the glycolysis route.
With the presence of oxygen, yeast is able to respire. This uses the pyruvates previously produced to produce carbon dioxide. It does this by following the Krebs or Citric-acid cycle.
Essentially the pyruvate is decarboxylated to become acetyl. The acetyl is oxidised and undergoes a cycle of reactions that release CO2. At the end of the cycle, energy in the form of ATP is produced as well as acetyl. The acetyl produced can then be re-oxidised and the cycle can be continually repeated.
Carbon dioxide is transported as a liquid to a weak point in the gluten before it is released as gas. The gas is captured by the gluten matrix to make the dough rise.
Step 3: Fermentation processes
Respiration is the preferred way to raise quickly-made yeast-leavened bread. However, when long bulk fermentation and rising times are used in artisan yeast bread or sourdough bread, fermentation is preferred.
When lower quantities of levain or a less effective one (such as sourdough) are used, the bread takes longer to rise. The presence of too much oxygen can lead to the over-oxidation of flour which will destroy the flavour of the bread and weaken its structure. By reducing the amount of oxygen absorbed during mixing by only gently kneading or a no-knead method, we protect sourdough bread from over-oxidating and can ferment the dough for longer.
Without oxygen, the pyruvates cannot respire using the Krebs cycle. They must take a different path in the form of anaerobic respiration. This leads to fermentation being initiated by the yeast in the format of alcoholic fermentation or by lactic bacteria in homofermentative or heterofermentative reactions.
Some of these routes produce CO2 in order to make the bread rise, but not all. Having said that, they are all vital when making terrific sourdough bread.
As discussed in the bread fermentation process article, respiration and alcoholic fermentation are the key functions of gas production in yeasted bread. Alcoholic fermentation is only a handful of steps away from respiration. It is what happens when there is no oxygen available to conduct the Krebs cycle after EMP.
The pyruvate produced in glycolysis latches to an inorganic phosphate. At the same time, the NAD+ produced at the end of glycolysis gains a hydrogen to produce NADH. The pyruvate decarboxylase enzyme that is used causes the pyruvate to release CO2, and in the presence of alcohol dehydrogenase (an enzyme present in bakers yeast), the pyruvate completes its conversion into ethanol. What you are left with is:
Pyruvate + NAD+ + ADP = Ethanol + NADH + C02 + ATP
The NADH can be used in the glycolysis cycle for the next glucose sugar to repeat the cycle. ATP is the energy coenzyme, more powerful than its ADP relative.
NOTE: During glycolysis, one glucose sugar is split into two pyruvates therefore the outputs of this process are doubled. Therefore, from one glucose molecule; two molecules of ethanol, two molecules of carbon dioxide and two ATP are produced.
Homofermentation of LAB
The homofermentative process uses LAB to convert carbohydrates into lactate (lactic acid). It follows the same Embden-Meyerhof Pathway (EMP) as respiration and alcohol fermentation to produce pyruvates.
Fructose and other hexes
The main starch found in bread is maltose which is produced by a bond between two glucose sugars. This means that glucose is the most prevalent monosaccharide in bread dough, seconded by fructose found alongside glucose in the disaccharide, sucrose.
Any simple sugar can follow the pathway of glycolysis, not just glucose. Fructose will enter the pathway a little later on as fructose-6-p is the second stage of the process.
There is evidence to suggest that fructose operates two pathways. This involves sucrose producing lactate, acetate, ethanol, CO2, and mannitol. It is getting a bit complicated for this article but feel free to explore the article that I’ve linked
Homofermentation is very similar to ethanol fermentation. Instead, the enzyme, lactate dehydrogenase which is produced by LAB, catalyses the pyruvate to produce lactate and ATP. Carbon dioxide is not produced in this process but the lactic acid derived from lactate has many benefits discussed later on.
Again, as the glucose molecule is broken into two pyruvates in the EMP, there are 2 lactate and 2 ATP molecules produced for each monosaccharide used.
Heterofermentation of LAB
Heterofermentative bacteria use the Phosphoketolase Pathway (PKP) instead of EMP. Sugars that take this route produce lactate, carbon dioxide, and, ethanol or acetate.
One glucose is broken down into glyceraldehyde-3-p to produce a pyruvate and finally lactate as it did in the EMP pathway. However, you may recall that the process was doubled as alongside the glyceraldehyde-3-p it also produced DHAP. This easily became another glyceraldehyde-3-p molecule and therefore a second pyruvate is produced to double the output.
In the PKP, a 6 carbon sugar (glucose) is reduced to a 5 carbon sugar (Xylulose) and one carbon is released as CO2 in the process. This produces a 3 carbon molecule (glyceraldehyde-3-p) and a 2 carbon, acetyl. The acetyl can either produce acetic acid or ethanol.
Fermenting other sugars
Up till now, we’ve only considered the use of 6 carbon groups of monosaccharides categorised as hexoses. What is worth knowing is there are also 5 carbon group monosaccharides that also appear in bread, called pentoses. Blocks of pentoses become the starch, pentosans and are readily found in the bran of the flour grain or in rye flour. We’ll discuss the power of rye flour in sourdough fermentation near the end of this article.
These sugars can steal a carbon to enter at the start of either glycolysis pathway. But they are more likely to break down into ribulose-5-phosphate for use in the phosphoketolase pathway. The species and strain of the bacteria impact which sugars can be utilised and which are preferred in fermentation.
For acetyl to produce acetic acid it uses a process called co-metabolism. This is when a carbon backbone (a hexose sugar) and a co-substrate combine to facilitate the formation of acetic acid. If there is no suitable co-substrate, the acetyl turns into ethanol. Possible co-substrates include:
- Short-chain aldehydes
- Oxidized glutathione
But it doesn’t have to stop there. If the dough contains the correct Acetic Acid Bacteria such as the genera, Acetobacter, the ethanol can be oxidised to carbon dioxide and water using the Krebs cycle.
Putting all fermentation pathways together!
Here is a diagram that provides the basic information to consider what the microflora is doing during sourdough production. It only includes the basic inputs and outputs so is not necessarily scientifically accurate.
Starter or bread – What’s the difference?
The processes described above are how the wild yeasts and acid bacteria respire/ferment. This could be in any circumstance, in a starter or in sourdough bread dough. Lactic acid bacteria still appears in yeast-leavened bread when left to ferment for long enough. The use of preferments such as biga or poolish utilise the production of organic acids to enhance the maturity of the bread in a kind of sourdough-yeast fusion.
The lifecycle of a new sourdough starter
A new starter starts with flour, water and lots of potential! Initially, it’s the wild yeasts that heavily populate the starter, however, after a few days, acid bacteria multiply and eventually take over. The fermentation processes introduce ethanol and lower the pH by the production of acid.
As ethanol and acidity increase, many of the original yeast and LAB strains become weaker. Instead, more suitable strains that prefer these conditions begin to thrive. There is a delay between the conditions of the starter changing and starter catching up by populating newer strains which accounts for the varied activity that is often noted in a new starter during the first couple of weeks.
Regular refreshments with the same ingredients make a starter more stable. This is because the same types of yeast and bacteria are populating it. Any foreign materials or unwanted bacteria are digested and consumed by the starter. These weaken the prevalent yeasts and bacteria as they have to use energy to produce new enzymes to consume the foreign materials, but doing so keeps the wanted yeasts and bacteria thriving.
Common mistakes made by new sourdough bakers
One mistake many bakers make is to change the flour that they feed their starter. This change in minerals means the starter has to alter the enzymes it produces thus weakening the starter until the perfect balance is achieved and any unneeded enzymes are not produced.
Another mistake is not keeping things clean. A dirty starter jar can introduce unwanted bacteria into the starter which weakens it. Always replace your starter jar when it starts getting dirty!
A mature starter will be between 3.5 and 4.2 pH. Once the pH drops below 4.2 any harmful bacteria that may have multiplied during fermentation is killed off and the starter is ready to use.
Not seeing any life in your starter? Try my sourdough starter troubleshooting and fixes!
What happens when a starter peaks?
As the starter ferments, it produces CO2 which gets trapped in the gluten and forces the starter to rise. The starter will eventually stop rising when it:
- Runs out of sugars to feed on
- Acidity and ethanol levels rise too high and inhibit the enzymes and fermentation processes
Once the starter reaches the top of its rise it tends to sit there for an hour or two. The starter can’t produce much gas, but the acid bacteria will still multiply. Leaving the starter at its peak before refreshing it will produce a more active and acidity tasting levain. Eventually lactic acid breaks down the gluten strands and the starter collapses.
Types of yeast and lactic acid bacteria in sourdough
A sourdough starter contains around 1-4 different strains of yeast and lactic acids though there are hundreds of varieties available and many types believed not yet discovered. The selection found in a starter is based on the local environment, the ingredients used and the conditions that the starter is kept in. I’ll discuss each of these in a moment, but for now, let’s consider what makes LAB strains different? Lactic bacteria strains fall into one of three categories:
1) Obligate homofermentative
These strains ferment hexose sugars solely through the EMP pathway and almost entirely to lactic acid. Pentoses and gluconate cannot be fermented. This type of LAB are largely found in new starters and not established ones.
2) Obligate heterofermentative
These ferment hexoses almost entirely to lactic acid and, under glucose limiting conditions produce CO2, lactic acid, acetic acid and ethanol. Pentoses can be fermented also.
3) Facultative heterofermentative
These are lactobacilli which can ferment hexoses to lactic acid, CO2, acetic acid and/or ethanol. The pentoses can be fermented to lactic acid and acetic acid. The processes can occur interchangeably, swapping from homofermentative to heterofermentative as required.
The ratio of each strain varies which generates flavours and aromas that are truly unique to each levain. Here are some of the most popular variations found in sourdough starters:
Yeasts found in sourdough
- Kazachstania exigua (Saccharomyces exiguous)
- Saccharomyces cerevisiae (commercial yeast)
- Candida milleri
- Candida humilis
Lactic acids found in sourdough
- Lactobacillus fermentum
- Lactobacillus sanfranciscensis (prominent in San Francisco)
- Pediococcus pentosaceus
- Lactobacillus plantarum, and L. brevis
The impact of different bacteria and yeasts
An established starter cultures the yeasts and LAB that best compliment each other. For example, the most widespread lactobacilli, Lactobacillus sanfranciscensis (now called “Fructilactobacillus sanfranciscensis”) will separate maltose into a glucose-1-phosphate and a glucose molecule.
The glucose-1-phosphate portion enters its heterofermentative pathway to be converted into glucose-6-phosphate, whilst the glucose is excreted to be utilised by the yeast. It also utilises fructose in its heterofermentative activity to produce acetic acid from the acetate. Once fructose supplies deplete it produces ethanol instead.
How fermentation benefits sourdough bread
The basic necessity of sourdough bread production with a starter is simple. It takes an active starter that’s capable of producing CO2 to make the bread rise. But there’s more to fermentation than rising, what about the health benefits of sourdough?, its unique tangy flavour?, or the texture of sourdough bread?
Let’s now cover the key components produced during the fermentation process that make sourdough bread so special.
Lactic acids are vitally important for the dough as they aid maturation. According to an experiment by Bakerpedia, lactic acid provides the following benefits to sourdough:
- Increases acidity
- Enhances flavour
- Adds flavour
- Prevents mould to increase shelf life
- Produces dough conditioners
- Helps to absorb minerals
- Retains gas
Maybe you are familiar with the similarity between acetic acid and vinegar? Well, vinegar is (4%) acetic acid that’s diluted with water. Its production in sourdough fermentation produces CO2, but it also benefits the quality of the bread by:
- Lowering the pH to kill harmful bacteria
- Improving shelf life
- Producing a twangy aroma
- Adding flavour
You can see more about the effects of adding vinegar (acetic acid) to dough here.
Ethanol is utilised in the maturation of the dough, it is not as many claim, a by-product of the fermentation process. After the bread is baked, only 2% of the ethanol remains. It is used to:
- Improve odour
- Add flavour
- Control unwanted bacteria to improve keeping quality.
The adenosine triphosphate that’s produced during the fermentation processes is utilised at the start of each cycle of reactions. It provides energy by donating a phosphate molecule so that the processes of glycolysis can repeat.
As the environment becomes more acidic, cereal enzymes become more active, here are a few of the important ones:
Phytase hydrolyzes fructose, ATP and phytic acid. Flour contains between 1-1.5% phytic acid which binds dietary minerals such as iron, calcium, and zinc together. Hydrolising phytic acid with phytase breaks the bonds to aid mineral absorption when eaten.
Gluconic acid, formed by the acidification of glucose is used in cement! It strengthens the dough and enhances the gas retention properties of the gluten.
If you’ve used an autolyse in sourdough, you may understand the impact of proteases. They break down the peptide bonds between the gluten strands through hydrolysis. This speeds up the rate at which proteins are broken down into polypeptides or single amino acids.
Smaller protein chains make the dough more stretchy (extensible) and the loose amino acids produced make the dough feel softer. In autolyse this, alongside the hydration of the starch and protein, shortens the kneading time. The free amino acids can be processed by the yeast and will also improve crust colour and flavour through the Malliard process.
Pentosans are carbohydrates found predominantly in rye flour where they consist of 20-30% of the grain. They are also contained in the bran of whole wheat grain flour. They store a lot of water initially, diverting it from the protein in the flour.
Pentosans play a central role in creating the structure of dough in the oven at temperatures below 45C. As the temperature increases, starch takes over this role.
As prentosorace enzymes increase they break down the pentosan molecules to release the stored water. This is why rye bread dough becomes stickier as it ferments and (partially) why it is suspect to collapse in the oven.
How to change a sourdough starters characteristics
The levels of ash are measured by burning the flour and measuring what is left. The ash remaining is essentially the minerals that the flour contains.
Minerals slow the production of organic acids, however slowing the rate of fermentation actually increases the number of organic acids produced. Less speed, more haste!
Ash is found in higher quantities in whole wheat, rye and high protein flours. As rye is high-ash, many bakers switch 10-30% of the white flour in their starters for rye flour.
If you add an unfamiliar flour to a sourdough culture, it will upset the balance of the ecosystem somewhat. This is due to it needing to produce more of some enzymes to break down the sugars, and less of others. The result is the bread may take longer to rise.
Try to use the flour in your starter to make your bread. It’s not the end of the world if you switch up your flours, but if you run into problems it is something to consider when troubleshooting your sourdough bread.
Malted barley/ malt flour
Malted barley flour is sometimes added to sourdough bread recipes. By malting barley, you produce a powerful source of ɑ-amylase which is then dried and sold as malt flour. It can be used to compensate flour that has reduced enzyme activity.
I must highlight that I often see sourdough bakers attempting to follow recipes that contain activated malt flour. The purpose of this ingredient in sourdough bread fermentation is to enhance the flour. For most situations, the best solution is to instead select a high-quality flour and add malt flour if required. The overproduction of maltose that this potentially produces leads to a gummy crumb that’s most unpleasant.
The use of salt impacts the strains of yeast and bacteria in a sourdough starter or dough. By diverting water from the yeast and bacteria cells, salt creates osmotic pressure. Some levain strains will prefer the environment more than others which changes the levains characteristics.
By slowing down the rate of transfer between the yeast and the water cells (or bacteria and water), the rate of fermentation is also slowed.
Aside from fermentation changes, salt, being one of the basic senses is a flavour enhancer. It also helps to keep products fresh.
The gluten structure is also tightened with the addition of salt. The strengthening allows the dough to contain the carbon dioxide produced during fermentation better which improves loaf volume during oven spring.
The amount of mineral activity and acidity in water can affect the rate of sourdough fermentation. Higher levels of minerals found in hard water areas produce bread with a slower, yet higher rise and more flavour. The format is similar to the popularity of beer brewers in Buxton, UK.
Scientifically this happens, but finding a significant deterioration or advantage is rare to most bakers. Providing the water is drinkable and not overly chlorinated it is perfect for making sourdough. I don’t even filter mine!
If you suspect that your tap water is bleached or chlorinated at high levels, leave it out for 30 minutes before using it, or try switching to bottled water.
Regularity of refreshments
The level of fermentation increases with the length of time that the dough has to ferment. Increasing the length of fermentation allows the sourdough to develop more flavour and gas retaining features. Too much fermentation can result in the gluten breaking down excessively and the bread collapsing or over oxygenation of the flour.
From the moment a starter is fed to the point that it peaks, the population of acid bacteria increase. This means that a starter that is regularly fed when it reaches its peak will be more acidic, flavorful and powerful.
How temperature changes sourdough
Temperature is the most common way to tweak the rate of sourdough fermentation. Warming up a starter increases the rate of fermentation and also, the rate at which the enzymes break down the sugars so the yeast and bacteria can be “fed”.
We can cool the temperature of the dough to slow down fermentation. This method is used to overnight “retard” sourdough bread to be baked the following day, or by weekend bakers who store their starter in the fridge so they don’t have to feed it as often. Yet timing isn’t the only reason that the temperature of sourdough should be considered. Temperature changes the flavour of sourdough too.
Warmth is required for all types of sourdough fermentation. Each of the three fermentation routes also prefer wet dough. What we can do to alter the flavour of the sourdough bread is lower the activity of certain fermentation types. This will then boost others to produce more lactate, acetate or ethanol which tweak the flavour.
Here’s a table that explains what occurs when water and temperature are increased or decreased together:
|Fermentative bacteria||Result when water and temperature is increased||Result when water and temperature is decreased|
|0. Homofermentive||More lactic acid is produced||Lactic acid production slows|
|0. Heterofermentive||Lactic acid and alcohol production increases||Acetic acid production increases|
|F. Heterofermentative||Only lactic acid is produced||Only acetic acid is produced|
|Combined results:||More lactic acid||More acetic acid|
A dryer environment means the transfer of cells is slowed down which slows all three fermentative bacteria. As homofermentative bacteria only produce lactic acid, less viscosity leads to slow lactate production, allowing acetic acid production to increase in the heterofermentative reactions.
Both heterofermentative bacteria types produce more acetic acid in a starter/dough when water and temperature are decreased. But really it’s a case of a lack of water slowing all acid production routes down and cooler temperatures boasting acetic acid production.
A decrease in temperature doesn’t boast acetic acid production. The fermentation routes actually operate faster at a warmer temperature! The reason for the increase in acetic acid is based on the supply of sugars available that the bacteria needs for fermentation.
To produce acetic acid, acetyl needs to be co-metabolized, often by fructose. Which is primarily produced by enzymes supplied by the yeast to break down sucrose into glucose and fructose. These enzymes continue to operate when the dough is colder, albeit at a slower rate. This means more fructose is available to produce acetic acid whilst lactic bacteria ferment less.
The result is less glucose is available for the yeast or bacteria, but fructose utilising pathways can continue to operate and the ratio of acetic acid production begins to outnumber lactic acid and ethanol production.
Wet bread dough proofed at warmer temperatures generates more lactic acid – which is a creamy-sharp yoghurt-like flavour.
Dough that is dryer and fermented cooler will have a more vinegary and acidic flavour.
Fermenting sourdough in the fridge
Placing a ¾ proofed sourdough bread in the fridge overnight slows down gas production through fermentation. Yet as there will be a large concentration of lactate already, they continue to multiply thus making the bread more acidic.
It allows us to time our sourdough production to have the bread ready to bake at a time that suits us.
Find out how more on how to regulate temperature in the desired dough temperature and bread proofing temperature articles.
How gluten changes during the sourdough fermentation process
One thing we’ve only touched on so far is the impact on the gluten as the sourdough ferments. After the starter is added, the sourdough will undergo its first rise (or bulk fermentation) period. Some bakers autolyse the dough with or without the starter, this topic is best discussed on the sourdough autolyse page.
As the dough bulk ferments, the starch and proteins in the flour are hydrated. The moistened starch is then ready to be attacked by enzymes released by the starter or already existing in the flour itself. These enzymes break down the starch into simple sugars and are used in glycolysis as discussed already.
The moistened protein washes away the soluble proteins to reveal gluten in the form of glutenin and gliadin. These glutens start off all coiled up, but as they hydrate they are able to stretch out and lengthen. Cereal enzymes such as proteases get to work and begin to soften the dough and it becomes softer and stronger over time.
One of the main roles of gluten is to contain the gas produced during the respiration and fermentation processes. To do this, gluten forms strong bonds between each other to produce a gluten matrix. Kneading at the start of mixing is a way to enhance the absorption of water and the rearranging of the gluten structure.
Yet kneading heavily incorporates lots of oxygen into the dough. In sourdough bread, this can lead to over-oxidation which is not good for the bread. Instead of kneading to develop the gluten in sourdough, stretch and folds are often used instead. They rearrange the ingredients in the dough to accelerate the fermentation, alongside stretching the gluten to make it stronger. Stretch and folds are used either throughout bulk fermentation or just in the first half.
Certain sourdough fermentation products such as lactic acid, acetic acid and ethanol benefit the gluten structure by enhancing its ability to stop gas escaping the matrix and stretch so it can capture more to rise higher. These natural dough enhancers are the reason why sourdough bread has a higher volume after baking and can produce an open or aerated crumb.
Incidentally, the irregular open crumb of sourdough bread is thought to be produced by a combination of; Lots of gas produced, a light degass when shaping to retain the gas, acids forming the gluten together, a mature dough and a hot oven with a fully preheated base or baking stone.
Over proofing sourdough
There are many benefits of extending the fermentation of sourdough but alongside the ups, there are also downsides and the risk of over-proofing sourdough.
As fermentation continues, the dough will absorb more oxygen. This provides an initial boost in the glutens elasticity but as time goes on it destroys the carotenoid pigments and the dough also becomes weaker.
What also occurs when the dough becomes over-proofed is that the yeast and bacteria exert all available sugars. “This means that the bread will just stop rising, right?” Well, no, not really! Instead of breaking down starch, the levains start to consume gluten proteins. This weakens the structure of the gluten and the result at best is big bubbles in the bread but can lead to dough structure collapsing. See why did my bread collapse? to learn more.
Sourdough Baking Timetables
These are typical baking schedules for sourdough baking. Note that the fermentation time is increased or lowered when the dough is kneaded. A proofing temperature in the region of 28C (82F) is used in these examples except the heavy knead method where a proofer set at 35C (95F) is used.
No knead – fridge final proof
- Autolyse 30 mins
- Kneading/incorporation 2 mins
- Bulk fermentation 4 hours
- Shaping 30 mins
- Fridge final proof 8 hours
- Bake 35 mins
Total 13 hours 37 minutes
No knead – fridge
- Autolyse 30 mins
- Kneading/incorporation 2 mins
- Bulk fermentation 3 hours
- Fridge fermentation 6 hours
- Shaping 40 mins
- Final proof 4 hours
- Bake 35 mins
Total: 14 hours 47 minutes
- Autolyse 30 mins
- Kneading 6 mins
- Bulk fermentation 4 hours
- Shaping 30 mins
- Final proof 5 hours
- Bake 35 mins
Total: 10 hours 41 minutes
- Autolyse 15 mins
- Kneading 10 mins
- Bulk fermentation 2 hours
- Shaping 30 mins
- Final proof 3 hours
- Bake 35 mins
Total: 6 hours 30 minutes
Knead & in fridge
- Autolyse 20 mins
- Kneading 6 mins
- Fridge Bulk fermentation 12 hours
- Bulk rise 2 hours 30 mins
- Shaping 30 mins
- Final proof 4 hours
- Bake 35 mins
Total: 20 hours 01 minutes
Conclusion: Is sourdough bread better than yeast bread?
There are less active gas-producing components in sourdough which slows down the rise. Because of this extended production time, a more flavoursome and healthier product is produced.
Sourdough bread typically has a lower amount of gluten (low gi), less starch and keeps fresher for longer than yeast bread. It is also less likely to contain further fortification through artificial dough conditioners as it conditions the dough itself.
Sourdough fermentation process frequently asked questions
Should I add yeast to my sourdough bread recipe?
Adding yeast to a sourdough recipe will speed up the process and is a sneaky trick that ensures the success of a new starter. Starters are likely to contain the same strain of yeast anyway, so it can be done but you’ll lose some of the benefits of lactic bacteria.
Should I add yeast to speed up my sourdough?
To speed up the production of sourdough bread I prefer to add malt flour. This adds amylase which breaks down sugars quickly so they can be consumed by the yeast and lactic acid bacteria.
Why is sourdough bread rubbish in some stores?
One of the reasons why sourdough is such an artisan craft is the amount of variability in the levain itself. It’s also a wetter dough that requires gentle handling, making it unsuitable for many industrial machines. Commercial producers end up cheating by adding extra ingredients to make the dough more machinable and reduce production times.
Should I stretch and fold sourdough?
Stretch and folds realign the gluten and allocate the food for the yeast to feed. Some stretch and fold techniques develop gluten better than others. Stretch and folds speed up the bulk fermentation process and create a stronger dough.
How long should sourdough bread fermentation last?
The length of the fermentation time is relative to temperature, the activity of the levain, flour and the skill of the baker. The process of making sourdough bread typically lasts from 2 -18 hours. Over a longer duration, more flavour is typically generated.
How long should the final rise last in sourdough bread?
The final rise is around 3 hours for a standard sourdough bread at 28C (82F) however this may have to be extended at cooler temperatures or if the starter was not fully ripe.
Can sourdough bread be made quickly?
The process of making sourdough bread can be accelerated by kneading, using dough improvers and warm temperatures. A vibrant starter is a key driver in the process.
Should I autolyse sourdough bread?
You can do! Many sourdough bakers autolyse their flour before kneading the dough. It helps the extensibility of the gluten which improves the oven spring – though it’s not essential!
Should I knead sourdough bread?
Absolutely, you can knead sourdough. The presence of prefermented flour helps the dough to mature quickly as well. A short 3-5 minute knead is all that is required and is usually followed by a 4-6 hour bulk fermentation. If kneading time is increased the bulk fermentation stage should be reduced.
Do no knead sourdough recipes work?
No knead recipes have a longer bulk fermentation which gives the broken or weak gluten more time to repair and strengthen. This makes lower protein flour suitable for sourdough bread.

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An erotic wager…
Who ends up on top?
Kenzie Fox is ready to sell her stake in a rum distillery until she discovers the buyer is Antonio Navedo, the arrogant stranger she’s just shared a steamy night with. Furious, she changes her mind and proposes a sexy wager instead: if she can turn the business around, she gets the distillery. If she fails he gets her shares – and anything he wants in the bedroom…including her heart
I received a copy of this book from Mills and Boon via NetGalley in return for an honest review.
‘Take Me On’ is more erotica than erotic romance, a series of explicit, risque liaisons linked together with a plot featuring a woman who believes ‘it’s possible to turn round any business opportunity, even if you have no knowledge of the basics of the business.
It’s not a bad read, the chemistry between Antonio and Kenzie is hot, but I like there to be a love story too. The romance and the emotional involvement seems to be more of an add on here, than an intrinsic part of the book.


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White House Chief of Staff Ronald Klain in an interview posted by Pod Save America yesterday said...“The President is going to look at what we should do on student debt before the pause expires, or he’ll extend the pause,” said . “Whether or not there is some executive action [on] student debt forgiveness when the payments resume is a decision we’re going to take before the payments resume.”
Student Loan Payment Pause Is Set To Expire In May...But It Could Be Extended!!
Most federal student loan payments have been paused since the passage of the CARES Act in March 2020. That legislation also froze interest accrual on government-held federal student loans, and suspended collections efforts against borrowers in default. The relief was originally supposed to last only six months, but was subsequently extended several times — first by President Trump, and later by President Biden.
Click Here To Listen Live https://www.iheart.com/live/news-radio-wtam-1100-1749/

domain: economics


text:
To the Editors
Since the publication of the Blake Trust/Tate Gallery edition of Songs of Innocence and of Experience, my attention has been drawn to a sentence in the introduction that needs to be corrected. I’d be grateful for the chance to set the record straight in the pages of Blake.
The sentence appears on page 14. It reads:
Early in his professional career he [Blake] was commissioned to engrave designs for The Speaker (c1780), an anthology designed to ‘facilitate the improvement of Youth in reading and Writing’, and for Mrs Barbauld’s Hymns in Prose for Children (1781).As it stands this sentence might imply a commission for more than one illustration in each volume. I’d like to make it clear that I know of no evidence that Blake was ever commissioned to engrave plates for the Barbauld book, or that he was ever commissioned to engrave more than one plate for The Speaker. (I can only account for this error by assuming that Hymns in Prose traveled from my list of books Blake seems to have read to my list of books for which he produced illustrations. Unfortunately I didn’t pick this up in the proof-reading state—or notice that the quotation from The Speaker was transcribed incorrectly.) The sentence should read as follows:
Early in his professional career he was commissioned to engrave a design for The Speaker (c1780), an anthology designed to ‘facilitate the Improvement of Youth in Reading and Speaking.’I’d also like to take this opportunity to apologize to Mark Bracher, whose name was twice mangled in the edition.
I’m grateful to G. E. Bentley, Jr., Robert Essick and David Fuller for pointing out these errors to me.
English Department Queen Mary and Westfield Collge
University of London


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Take A Tour Of The 23 Distressed Wood Chairs Inspiration : White Distressed Lime Wash Wood Stacking Chiavari Chair
White distressed lime wash wood stacking chiavari chair is one images from take a tour of the 23 distressed wood chairs inspiration of Little Big Adventure photos gallery. This image has dimension 500x700 Pixel and File Size 0 KB, you can click the image above to see the large or full size photo. Previous photo in the gallery is cafe chair cross back bentwood dining. For next photo in the gallery is denmark classic distressed black dining chairs set. You are viewing image #15 of 23, you can see the complete gallery at the bottom below.

domain: design


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Sprouts is a fun, simple way to build a strong fundation for ongoing music education in just a few minutes each week. It is Volume 1 in the Our Music Garden series, but the second to be published.
Following a traditional teaching sequence and based on the Kodaly method, Sprouts provides the home or school teacher with 12 month-long lessons to teach preschool music skills through stories, verses, songs, and movement. Each circle time includes a list of suggested picture books and activities to enrich your experience. I've also included general tips for teaching and more. The lessons may be presented in any order. They are not tied to holidays and are completely secular. 152 pages, 62 songs, 23 verses.
See a Sample here. Video now available - 14 short videos of me singing every song so that you can learn them easily and quickly.
Your purchase includes:
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62 mp3s (instrumental only)
Access to videos of song content for every lesson.
Sprouts: Our Music Garden Preschool
Zipped folder includes 1 PDF and 62 mp3 files (instrumental only).


The Section 203(k) program is the Department’s primary program for the rehabilitation and repair of single family properties. As such, it is an important tool for community and neighborhood revitalization and for expanding homeownership opportunities.. loan processing, FHA, VA, Conventional.
FHA 203K Loan Lenders.. FHA which stands for Federal Housing Administration (FHA) is a mortgage insurance and is part of the Department of Housing and Urban Development (HUD). HUD or FHA do not make direct loans to consumers (homebuyers or homeowners) but FHA does insure loans that are funded.
The requirements for FHA loans are similar to a 203k mortgage loan except for a couple of things. One of which is the credit score requirement. You can qualify for an FHA mortgage with a 500 credit score with 10% down, and a 580 credit score with 3.5% down. With a 203k mortgage loan the minimum credit require is a 640 score.
LLC"":http://www.carringtonhomeloans.com/ will offer a loan program that allows homebuyers to finance property repairs before moving in. Carrington announced ""FHA’s Streamlined 203k loan.
FHA 203k renovation loans will allow you to purchase a home and get funds to renovate it, all in one 30-year fixed home loan. Whether you want to buy a.
FHA 203k Renovation Loans. Home Renovation Mortgage Loans.
FHA 203(k). Section 203(k) insurance enables homebuyers and homeowners to: Purchase. List of homes we have worked through the 203k Loan Program.
If you’ve been passing up buying homes that require cosmetic repairs for lack of funds to fix them up, FHA has a program for you. Not to be confused with FHA’s much more complicated 203K program, a Limited 203k loan eliminates much of the paperwork and simplifies the process to obtain rehab funds.
What is an FHA 203k loan? basically, it’s an FHA loan to purchase or refinance your home with additional funds for your home improvements. FHA which stands for Federal Housing Administration (FHA) is a mortgage insurance and is part of the Department of Housing and Urban Development (HUD).
Rehab Loan Vs Conventional Fha 203K Rules SFH: 203(k) Rehabilitation Mortgage Insurance | HUD.gov / U.S. – 203(k) Mortgage. The Section 203(k) program is FHA’s primary program for the rehabilitation and repair of single family properties. As such, it is an important tool for community and neighborhood revitalization, as well as to expand homeownership opportunities.203K Loan Investment Property FHA Streamline Refinance Loan Program – FHA Home Loans – FHA Loan – FHA Streamline Refinance Mortgage. FHA Streamline Refinance is a mortgage refinance program HUD has permitted since the early 1980’s. The "streamline" refers only to the amount of documentation and underwriting that needs to be performed by the lender, and does not mean that there are no costs involved in the transaction.Fha 203K Loan Credit Requirements An FHA 203k loan allows homeowners to purchase and renovate a house using one home loan. Learn more about this rehab loan, its pros and cons, as well as who is eligible for a 203(k) rehab loan from the FHA.
· ¹For FHA 203(k) purchase transactions the maximum loan amount is the lesser of the sales price + renovation costs or 110% of the after improved value, times the maximum loan-to-value. ² For refinance transactions the maximum loan amount is the lesser of the property value before renovation + renovation costs or 110% of the after improved.
Usda Mortgage Insurance 2015 USDA looking out for beginning farmers and ranchers – Projects must be planned and operated with the help of the organization adviser, produce sufficient income to repay the loan, and provide. between FSA and the crop insurance provider. The reporting.


In applications where the gradual bend of the wire causes less than 1.5% strain, and only enters into the modulus region of the stress-strain curve, Ultra-Stiff Nitinol wire exhibits increased stiffness when compared to our Nitinol #1. This means that a guidewire made from USN® that is straight will exhibit greater resistance to initial bend.
Available in diameters 0.009” (0.228 mm) – 0.030” (0.762 mm) on spools up to 8,000’ (2,438 m) in length.
If your Nitinol product need falls outside of the standard medical grade material or the available product forms, please contact us. Our Nitinol application sales engineers will be glad to help.
Our U.S. offices will be closed Nov. 24 - 25.
We will resume regular business hours on Monday, Nov. 28.
However, if you need to speak with someone immediately, please contact Joanie Shirk, our Global Customer Service Manager at [email protected] or 260.416.4127.
You are now leaving Fort Wayne Metals website to apply within our internship portal. Thank you for your interest in becoming an intern at Fort Wayne Metals and making lives better.


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Senator Ferdinand Marcos Jr. said the P67 billion allotted for the conditional cash transfer, or the Pantawid Pamilyang Pilipino Program (4Ps), of the government failed to address poverty, unemployment, and the literacy rate of the country.
Marcos, who was in Dumaguete City last week, said he is against its abolition, but added that the implementation of the program should be in accordance with its true intent, and not for vote-buying.
He said he cannot understand why local government units are not involved in the implementation of the 4Ps that is implemented by the Department of Social Welfare and Development, without coordination from mayors, governors or barangay captains.
Marcos said that in some instances, recipients are selected for political purposes, that is why a lot of them were found to be not qualified.*JG
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Pregnancy & Babies
Natural remedies for Pregnancy & Babies. Pregnancy & birth are natural and wonderful experiences in a woman's life and when the newborn baby first looks into your eyes, you want everything to be just right! Natural medicine for conception, pregnancy and for new babies has a very long history of traditional and effective use. Herbal wisdom for natural health used to be a part of every home and village and has sadly largely been lost in modern society.
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