Aleksid
I've been making bread with eternal or hop sourdough for six months now. But I am concerned about one question.

The sourdough during fermentation releases alcohol and various impurities.

To appreciate the freshness of the starter, you need to smell it (and some even try).

Isn't it bad for your health? Maybe the leaven releases methanol, say, or other volatile substances? Maybe this is not at all useful for vision.

Sourdough can be in the room all the time and give off gases.

Is there a competent opinion on this matter?
Admin

Autumn, however, has come ...
Aleksid
You shouldn't be so. I am a researcher by nature, I like to delve into everything and understand thoroughly. In my main job, I am also responsible for testing the quality of our software products, so I'm used to working through possible negative scenarios right away.
Chef
In 2010, cases of the sale of falsified antifreeze liquid for car window washers became more frequent in Russia: it contains methyl alcohol and can adversely affect the health of drivers, causing chronic poisoning with methanol vapors (if the liquid gets on the skin when filling the liquid vapors into the car)
Admin
Quote: Aleksid

You shouldn't be so. I am a researcher by nature, I like to delve into everything and understand thoroughly. In my main job, I am also responsible for testing the quality of our software products, so I'm used to working through possible negative scenarios right away.

Then what prevents you personally from professionally carrying out all analyzes, samples, measurements, experiments, laboratory studies, to find full information on this issue in the internet and in books, to delve into and understand, and make a detailed review of the negative scenario here for us! the source is https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=22.0
Leska
Quote: Aleksid

....... I am a researcher by nature, I like to delve into everything and understand carefully. In my main job, I am also responsible for testing the quality of our software products ...
Certainly there are no pets - they themselves would answer the questions above.
Aleksid
Methanol is a poisonous substance that inevitably appears during any alcoholic fermentation
Arka
What, the topic My suspicions already closed?
himichka

And where does the quote about the release of methanol during alcoholic fermentation come from? Read here at least 🔗
And how long does it take to sniff the leaven to go blind? Find MPCs for methanol in the air in the network and take it easy
Deep
Wow, good starter culture) methanol-synthesizing)))

Quote: Aleksid
Methanol is a poisonous substance that inevitably appears during any alcoholic fermentation

where is the quote ??? ) Context is important! It's about wine. Wine production does produce a little methanol. And its amount directly depends on the pectin content in the grapes. There is a lot of pectin in grapes, as in all fruits, but there is practically no pectin in grains (trace amounts in some varieties do not count).
I know that it's a flame, but I'm being led)

By the way, if you don't bake bread, but drive home brew - yes, the risk is great!
egghead
I work in a laboratory, including one certified to issue conclusions on the quality of certain food products. Unfortunately, there are too many rumors, horror stories and wrong judgments around food and chemistry in general. Naturally, there is methanol there, as well as isopropanol, butanol and a dozen other alcohols and ethers, but in such scanty quantities that it will not affect your health, even if you sniff this leaven for hours. In addition, during fermentation over methanol, ethanol (ethyl alcohol) prevails in the leaven, which will also enter your body.And as you know, ordinary ethyl alcohol is an antidote to methanol and neutralizes its effect.
egghead
I'll add a little off topic, but in context. In some cases, unexpected substances can be formed during fermentation, especially if the wrong yeast and substrate are selected. You should not be afraid of methanol in this regard, but other substances can spoil the result. I have come across a homemade "cider" that a friend of mine made with ordinary yeast. Half a glass of this "cider" really darkened in everyone's eyes and lost coordination. When the sample was run on a chromatograph, it turned out that there was as much alcohol, the same amount of ethyl acetate, isopropanol and furfural. So, experiment, but do not lose your vigilance.
eye
the apples used in homemade "cider" were probably watered with some nasty stuff (c)
Tumanchik
I'm probably a maniac addict. But from the apple aroma of my eternal rye, I just spit out. I love to smell it ... Such a funky scent of a green apple I did not even suspect harmfulness
egghead
This is due to fermentation with the wrong yeast at the wrong temperature. On the other hand, these substances are natural fermentation products, not so harmful. The main thing is not what stands out there, but how much. When baking bread, all this nonsense will almost completely fly away.

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