Mayo is a nutritious ingredient that can be added to bread making. Dan Vodnar, professor of Molecular Gastronomy and Food Biotechniques, was the guest of Mihail Pautov, medical specialist, in episode 11, of season 7, at MediCOOL. Learn how to make natural mayo.
Dan Vodnar explained what yeast is, presented a recipe for making it at home, and discussed the differences between yeast and yeast.
How to make natural mayo
Mayo is a wild yeast. It comes from the microbial load, which wheat bran, for example, naturally has. Wheat is picked from the field. With the movement of air, various bacteria are fixed on the bran. The blacker a flour is, the more bran it has, therefore it includes a higher content of bacteria.
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When you want to prepare a mayo, you can homogenize one hundred grams of black or whole flour with one hundred grams of white flour. To these, you can add 200 milliliters of water. You homogenize the ingredients, put the mixture in a jar, put a cheesecloth on the surface and leave the whole mixture at room temperature for 24 hours. After 24 hours, you remove half of the amount and add a fresh, new amount of flour along with water. All the ingredients are combined.
When preparing the mayo, it is much more important to add white flour in the second step and not to add black flour. Black flour initially has a large amount of bacteria, which produce fermentation.
If you want to learn how to make natural sourdough, keep in mind that many people know that yeasts start the fermentation of bread. In reality, it is actually the lactic acid bacteria that do the work. They acidify the environment. After that it favors the development of yeasts to produce carbon dioxide and alcohol.
“It means we can all make mayo at home.”
– Mihail Pautov, specialist doctor
Also, milk retention happens similarly. The moment you put milk at room temperature on the kitchen table, it sets.
Basically, if you don’t cover the dough or you don’t have enough bacteria to ferment it, you can leave it exposed in a space that has a higher microbial load to ferment. Then the bread will ferment automatically because there are many bacteria, many fungi and yeasts in the air.
What is the difference between yeast and mayo
If you want to learn how to make natural yeast, you can remember that in order to reduce the time needed to prepare bread at home, the food industry has found a quick option. The solution is to add a bacterium, specifically a yeast called saccharomyces cerevisiae, which you can find either in wet or dry form.
Saccharomyces cerevisiae converts starch, specifically the main carbohydrate source of flour, into maltose. After that, enzymes in the yeast convert the maltose into glucose. In the next step, it turns the glucose into ethyl alcohol and carbon dioxide, which is why the bread swells. Yeast breaks down starch into glucose.
Initially when the flour goes through the milling process, there are the light particles that have been broken from the complex starch structures. The bacteria attack the glucose molecules in the starch and begin to acidify the environment. Basically, lactic acid bacteria form lactic acid. After that, the enzymes act, which help to break down the starch and gradually transform it into glucose.
“Any type of starch is perfect for me. I would definitely recommend a bread that is made with a lot of wholemeal flour, specifically one that has a higher fiber content. Sometimes I find flours in the market that are made from germ. Generally, the linseed mix.”
– Dan Vodnar, professor of Molecular Gastronomy and Food Biotechnics
You have here all the editions of the 7th season of MediCOOL, a show broadcast by Antena 1 and available online exclusively in AntenaPLAY.
The information presented in this article is not a substitute for medical advice. Ask your doctor for advice on diagnosis and treatment.
Ah, mayo! The culinary enigma that turns sandwiches from sad to sensational! Now, don’t get me started on the excitement of a mayonnaise-making class – I mean, there’s nothing quite like watching flour and water achieve the awkward adolescent phase of fermentation. And it seems we’re being educated by none other than Dan Vodnar, the professor of Molecular Gastronomy. You know, we’re all just one lesson away from a Michelin star… or at least a sandwich that doesn’t make you cringe.
### A Wild Yeast Adventure
So, apparently, mayo is a “wild yeast.” Who knew? I thought wild yeast was just what happened when you forgot to clean your week-old sandwich from the back of the fridge! But it turns out it’s as natural as a hipster café serving gluten-free, oat milk lattes with a side of avocados! Vodnar informs us that yeast is like that college roommate who doesn’t pay rent but somehow brings the life to the party. We all know that the blacker the flour, the funkier the bacteria – it’s like the hip-hop of the baking world.
### DIY Mayo: Who Needs Store-bought?
Let’s talk about the DIY mayo recipe Dan shares. You take 100 grams of that whole black flour, mix it with 100 grams of white flour, add 200ml of water, and let it sit for a day. Sounds easy enough! Meanwhile, my personal experience making stuff at home usually ends up with me dialing for takeout. But why not? If you can ferment flour into a gooey condiment, what’s next? Turning air into a five-course meal?
Just remember – you’re not making a potion to summon the spirits of celebrities; you’re just birthing a lovely mayo! Mihail Pautov even chirps in, “It means we can all make mayo at home.” Thanks, Mihail, now I have the motivation I need to become the mad scientist of my kitchen!
### The Science of Sourdough (and Pretending You’re a Baker)
As we dive deeper, Dan explains that while we all think yeast is doing the heavy lifting in sourdough, it’s the lactic acid bacteria that are the real MVPs. They set the stage like true divas, acidifying things left and right, creating an environment perfect for yeast to huff and puff through its work. Makes you think… what would lactic acid bacteria be like in real life? Probably the overzealous stage mom who won’t stop fixing everyone’s hair!
And oh boy, the moment you leave milk out on the counter, it’s like a scene straight out of a horror movie, curdling like it has a vendetta against your breakfast!
### Yeast vs. Mayo: The Showdown
Eventually, we hit the grand showdown: what’s the difference between yeast and mayo? Well, if you ever needed a reason to don a lab coat in your kitchen, this is it! Vodnar gives us the 411 on saccharomyces cerevisiae. It’s the yeast that pulls a Houdini and turns starch into gloriously fluffy bread! But we’re not here for fluffy; we’re here for the somewhat misunderstood mayo that turns into a delightful condiment and the occasional French fry dipper.
### A Toast (Or a Sandwich) to Mayo!
So here’s the conclusion: if you can turn flour and water into a bubbling, tangy concoction fit for sandwiches the world over, you’ve truly reached a new level in culinary arts. The next step? Find that elusive balance between classic and trendy. Do we whip up a good old-fashioned potato salad with homemade mayo or do we add some quinoa because what’s more 2023 than that?
In the end, let’s raise a toast (or a sandwich) to mayo, yeast, and our never-ending quest to be the most impressive (or at least slightly above-average) food enthusiasts in our social circles. Furthermore, remember to seek professional advice before embarking on any home fermentation journey – you know, to avoid accidentally creating a “kitchen incident.” Cheers!
How can maintaining a sourdough starter be compared to caring for a pet in terms of nurturing and attention required?
Eria that plays a crucial role in developing flavor and texture. It’s like the unsung hero of the bread-making world. You see, yeast might get the spotlight for making the dough rise, but it’s the lactic acid bacteria that are working behind the scenes, creating that delightful sour taste that we all crave from our artisanal loaves. It’s basically like the quiet person in the group project who ends up doing all the work but never gets any credit.
### A Sourdough Starter: Your New Pet
If you’ve ever tried maintaining a sourdough starter, you know it’s like having a pet that requires feeding and attention. You have to nurture it, feed it with flour, and ensure it’s living its best life. Miss a couple of feeds and what do you end up with? A sad, neglected mass of goo. But when you do it right, it’s like magic—transforming your basic dough into a beautifully risen, crusty masterpiece. You can almost imagine it singing its praises as it spirals into the oven!
### Wrap-Up: Join the Food Revolution
culinary exploration doesn’t have to be intimidating. With a sprinkle of curiosity and a dash of persistence (and perhaps a splash of wild yeast), anyone can create exciting, homemade concoctions in their kitchen. Dan Vodnar’s insights into the science of food remind us that cooking is not just an art but a wonderfully intricate science. So, the next time you bite into that homemade mayonnaise or slice of sourdough, just know, you’re experiencing a delightful blend of microbiology and gastronomy. Embrace your inner mad scientist and let the food revolution begin!
And remember, the best garnish for any dish is a sense of humor!
