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Update Sourdough History (#298)

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* Update Sourdough History

This adds another timeline for the sourdough bread history, adds more
information and more references.

* Fix a few white spaces..

* Correct capitalization of Van Leeuwenhoek

Quoting Wikipedia: https://en.wikipedia.org/wiki/Van_(Dutch)
    Spelling conventions
    Collation and capitalisation

    Collation and capitalisation of names differs between countries. In the
    Netherlands and Suriname, names starting with "van" are filed under the
    initial letter of the following name proper, so Johannes van der Waals
    is filed under "W", as: "Waals, Johannes van der" or "van der Waals,
    Johannes".[3] The "v" is written in lower case, except when the surname
    is used as standalone (when the first name or initials are omitted), in
    which case it is capitalised, as in "de schilder Vincent van Gogh" and
    "de schilder Van Gogh" ("the painter Van Gogh").[4] In compound terms
    like "de Van Goghtentoonstelling" ("the Van Gogh exhibition") the "v" is
    capitalised, unless the connection between the person and the concept is
    or has become very weak.[5]

* Fix line

* Improve numbers on time chart

- Tausend separator
- Negative numbers
- Few typos

* Fixes

* Improve timeline

- narrower so it fits on page (text was leaking out), fits mostly but
  not schking anymore
- Different colour for BC as scale is different
- Broken line for discontinuity in AD

* Reduce line-break width

* Move dates around in timeline

Makes it neater IMHO

* Fix 12000 BC in timeline

* Fix typo and add labels

Also re-indent text (but only new one..)

* reunite can and not

* Prevent running validate when pushing on main

Rational is as follow:
    - We ran validate-book on each push on the PR branch anyway
    - We will run release_book which is a superset of validate

* Upload artifacts on each PR (#299)

* Upload artifacts on each PR

* Use artifact V3

* Build docker image for each PR (#300)

This builds a docker image for each PR and then one for the release
tagged as :latest.

---------

Co-authored-by: Ced <ced@sdf.org>
Co-authored-by: Cedric <ced@awase.ostal>
Co-authored-by: Paul Duguet <duguet.paul@gmail.com>
This commit is contained in:
Hendrik Kleinwaechter
2023-12-10 02:28:09 +01:00
committed by GitHub
parent bce4f84040
commit f143834379
3 changed files with 271 additions and 29 deletions
Download Patch File Download Diff File Expand all files Collapse all files

69
book/figures/fig-sourdough-history-timeline.tex Normal file
View File

@@ -0,0 +1,69 @@
\begin{tikzpicture}
\pgfmathsetlengthmacro{\timelinewidth}{(\textwidth-0.5cm)}
% Define the width of each segment
\pgfmathsetlengthmacro{\segmentwidth}{\timelinewidth/12}
% Draw horizontal lines
\draw[line width=1pt, color=hlorange] (0,0) -- (\timelinewidth/2,0);
\draw[line width=1pt] (\timelinewidth/2,0) -- (\timelinewidth/2 +1.5*\segmentwidth/3,0);
\draw[line width=1pt] (\timelinewidth/2 + 2*\segmentwidth/3,0) --(\timelinewidth, 0);
\draw[line width=1pt] (\timelinewidth/2+1.5*\segmentwidth/3-5,-0.2) -- (\timelinewidth/2+1.5*\segmentwidth/3+5, 0.2);
\draw[line width=1pt] (\timelinewidth/2+2*\segmentwidth/3-5,-0.2) -- (\timelinewidth/2+2*\segmentwidth/3+5, 0.2);
% Lines for periods
\draw[stealth-stealth, line width=1pt] (0,-3.7)
-- node[midway, timeline_timespan] {Historic breadmaking} ({\segmentwidth * 7.8},-3.7);
\draw[stealth-stealth, line width=1pt] ({\segmentwidth * 7.8},-3.7)
-- node[midway, timeline_timespan] {Modern bread} ({\segmentwidth * 12},-3.7);
% Regularly placed events, not in chronological order
% since should be placed on top of others on the timeline
% BC
\draw[line width=1pt] ({\segmentwidth*3},1.0) -- ({\segmentwidth*3},0.3)
node[at start, left, timeline_event] {6000~BC: First beer in Egypt};
\draw[line width=1pt] ({\segmentwidth*5.95},1.5) -- ({\segmentwidth*5.95},0.3)
node[at start, left, timeline_event] {70~BC:~First water mill};
% Sourdough in Jordan
\draw[line width=1pt] (0,-0.3) -- (0,-1.5);
\draw[line width=1pt] (0,-1.5) -- (0.25,-1.5);
\node[timeline_event, below, anchor=west] at (0.25,-1.5)
{\begin{tabular}{@{}l@{}l@{}}
\num{12000}~BC:&~Sourdough in Jordan\\
&~Cultivation of Einkorn\\
\end{tabular}};
% AD
\draw[line width=1pt] ({\segmentwidth*10.50},1.0) -- ({\segmentwidth*10.50},0.3)
node[at start, above, timeline_event] {\hspace{1.0cm}1950:~Modern Wheat};
\draw[line width=1pt] ({\segmentwidth*9.60},1.5) -- ({\segmentwidth*9.60},0.3)
node[at start, above, timeline_event] {1868:~Commercial yeast};
\draw[line width=1pt] ({\segmentwidth*7.8},2) -- ({\segmentwidth*7.8},0.3)
node[at start, above, timeline_event] {1680:~Discovery of microorganisms};
\draw[line width=1pt] ({\segmentwidth*8.80},-1.25) -- ({\segmentwidth*8.80},-0.3)
node[at start, left, timeline_event] {1785:~Steam mill};
\draw[line width=1pt] ({\segmentwidth*9.57},-1.75) -- ({\segmentwidth*9.57},-0.3)
node[at start, left, timeline_event] {1857:~Isolated Yeast};
\draw[line width=1pt] ({\segmentwidth*9.80},-2.25) -- ({\segmentwidth*9.80},-0.3)
node[at start, left, timeline_event] {1885:~Electrical mixer};
\draw[line width=1pt] ({\segmentwidth*11.20},-2.75) -- ({\segmentwidth*11.20},-0.3)
node[at start, left, timeline_event] {2020:~COVID-19 Pandemic};
% Indicators for period
% Draw millenary and century separators
\foreach \i/\century in {0/-12000, 1/-10000, 2/-8000, 3/-6000, 4/-4000, 5/-2000}{
% Separators
\draw[line width=1pt, color=hlorange] (\i*\segmentwidth,0.1) -- (\i*\segmentwidth,-0.1);
% Events for timeline
\node[timeline_event, below, text=hlorange] at ({(\i)*\segmentwidth},-0.1) {\num{\century}};
}
\foreach \i/\century in {6/0, 7/1600, 8/1700, 9/1800, 10/1900, 11/2000, 12/2100}{
% Separators
\draw[line width=1pt] (\i*\segmentwidth,0.1) -- (\i*\segmentwidth,-0.1);
% Events for timeline
\node[timeline_event, below] at ({(\i)*\segmentwidth},-0.1) {\num{\century}};
}
\end{tikzpicture}

149
book/history/sourdough-history.tex
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@@ -33,6 +33,7 @@ organisms inhabit extreme environments, from boiling vents to icy waters.
divided into months, and extending to the present day,
marked at midnight. This visualization shows the pivotal steps
of life and sourdough on earth.}%
\label{fig:planet-timeline}
\end{center}
\end{figure}
@@ -50,7 +51,7 @@ land.
By December~3, yeasts emerged on land. This laid groundwork for bread-making.
Jump 140~million years to December~14, and dinosaurs arose. Just a couple
of days after their appearance on December~17 the super continent pangea
of days after their appearance on December~17 the super continent Pangea
started to rift apart, reshaping the continents into their current form.
The dinosaurs reigned until December~29 when they faced extinction.
Another 25~million years later, or our timeline's 2~days after the dinosaur
@@ -61,12 +62,22 @@ revolution was unfolding. By \num{12000}~BC, just 5 seconds before our metaphor
midnight, the first sourdough breads were being baked in ancient Jordan. A blink of
an eye later, or 4~seconds in our time compression, Pasteur's groundbreaking work
with yeasts set the stage for modern bread-making. From the moment this book
began to take shape to your current reading, only milliseconds have ticked by~\cite{Yong_2017}.
began to take shape to your current reading, only milliseconds have ticked
by~\cite{Yong+2017}.
Now delving deeper into the realm of sourdough, it can likely be traced to aforementioned
Ancient Jordan~\cite{jordan+bread}. Looking at the earth's timeline sourdough
bread can be considered a very recent invention.
\begin{figure}[!htb]
\begin{center}
\input{figures/fig-sourdough-history-timeline.tex}
\caption[Sourdough history timeline]{Timeline of significant discoveries and
events leading to modern sourdough bread.}%
\label{fig:sourdough-timeline}
\end{center}
\end{figure}
The exact origins of fermented
bread are, however, unknown. One of the most ancient preserved
sourdough breads has been excavated in Switzerland~\cite{switzerland+bread}.
@@ -103,18 +114,18 @@ was extended due to the increased acidity.
Quickly, similar processes were discovered when brewing beer
or making wine. A small tiny batch of the previous production
would be used for the next production. In this way, humans created
modern bread yeasts, wine yeasts, and beer yeasts. Only in 1680,
the scientist Anton van~Leeuwenhoek first studied yeast microorganisms
under a microscope. Over time with each batch, the yeasts and bacteria
modern bread yeasts, wine yeasts, and beer yeasts~\cite{egypt+beer}.
Over time with each batch, the yeasts and bacteria
would become better at consuming whatever they were thrown at.
By feeding your sourdough starter, you are selectively breeding
microorganisms that are good at eating your flour. With
each iteration, your sourdough knows how to better ferment the flour
at hand. This is also the reason why more mature sourdough starters sometimes
tend to leaven doughs faster~\cite{review+of+sourdough+starters}. It is crazy if you
think about it. People have been using this process despite not
knowing what was actually going on for thousands of years! The
sourdough in itself is a symbiotic relationship. But the sourdough
at hand. This is also the reason\footnote{It is crazy if you think about it.
People have been using this process despite not knowing what was going on for
thousands of years!} why more mature sourdough starters sometimes tend to
leaven doughs faster~\cite{review+of+sourdough+starters}. The sourdough in
itself is a symbiotic relationship, but the sourdough
also adapted to humans and formed a symbiotic relationship with us.
For food and water, we are rewarded with delicious bread. In exchange,
we shelter and protect the sourdough. Spores from the starter
@@ -122,39 +133,122 @@ are spread through aerial contamination or insects like fruit flies.
This allows the sourdough starter to spread its spores even
further all around the world.
Brewers would start to experiment with utilizing the muddy leftovers
of the beer fermentation to start making doughs. They would notice
Evidence suggests early grain grinding in northern Australia around
\num{60000}~BC, notably at the Madjedbebe rock shelter in Arnhem
Land~\cite{aboriginal+grinding+stones}. However, a more significant
advancement occurred later, as documented by the ancient Greek geographer
Strabo in \num{71}~BC\@. Strabo's writings described the first water-powered
stone mill, known as a \emph{gristmill}. These mills advanced flour production
from a few kilograms up to several metric tons per day~\cite{history+mills}.
These early mills featured horizontal paddle wheels, eventually termed
\emph{Norse wheels} due to their prevalence in Scandinavia. The paddle wheels
connected to a shaft, which, in turn, linked to the central runner stone for
grinding. Water flow propelled the paddle wheels, transferring the grinding
force to the stationary \emph{bed}, typically a stone of similar size and
shape. This design was straightforward, avoiding the need for gears. However,
it had a limitation: the stone's rotation speed relied on water volume and
flow rate, making it most suitable for regions with fast-flowing streams,
often found in mountainous areas~\cite{mills+scandinavia}.
In the year \num{1680}, a remarkable scientist by the name of
Antonie~van~Leeuwenhoek introduced a groundbreaking innovation that would
forever alter our understanding of the microscopic world and ultimately bread
making. Van~Leeuwenhoek, a master of lens craftsmanship, possessed an
insatiable fascination with realms invisible to the naked eye. His pioneering
work birthed the first modern microscope. What set Van~Leeuwenhoek apart was
the exceptional quality of his lenses, capable of magnifying tiny
microorganisms by an astounding factor of \num{270}. Driven by an unrelenting
curiosity to unveil the unseen, he embarked on a journey of exploration. He
scrutinized flies, examined lice-infested hair, and ultimately turned his gaze
toward the tranquil waters of a small lake near Delft.
In this serene aquatic habitat, he made astonishing observations, discovering
algae and minuscule, dancing creatures hitherto hidden from human perception.
Eager to share his revelatory findings with the scientific community,
Van~Leeuwenhoek faced skepticism, as it was difficult to fathom that someone
had witnessed thousands of diminutive, dancing entities—entities so tiny that
they eluded the human eye.
Undeterred by skepticism, he continued his relentless pursuit of the unseen,
directing his lens towards a brewer's beer sludge. In this obscure medium,
Van~Leeuwenhoek made history by becoming the first human to lay eyes upon
bacteria and yeast, unraveling a previously concealed world that would
revolutionize our understanding of microbiology~\cite{Yong+2017+Leeuwen}.
At the same time brewers would start to experiment with utilizing the muddy
leftovers of the beer fermentation to start making doughs. They would notice
that the resulting bread doughs were becoming fluffy and compared
to the sourdough process would lack the acidity in the final product.
A popular example is shown in a report from 1875. Eben Norton Horsford
A popular example is shown in a report from \num{1875}. Eben Norton Horsford
wrote about the famous \emph{Kaiser Semmeln} (Emperor's bread rolls).
These are essentially bread rolls made with brewer's yeast instead
of the sourdough leavening agent. As the process is more expensive,
bread rolls like these were ultimately consumed by the noble people
in Vienna~\cite{vienna+breadrolls}.
As industrialisation began the first steam-powered grain mill was developed by
Oliver Evans in \num{1785}. Evans' design incorporated several innovations,
including automated machinery for various milling processes, making it more
efficient than traditional water or animal-powered mills. His steam-powered
mill marked a significant advancement in industrial technology for bread
making~\cite{evans+mill}.
\begin{figure}[ht]
\includegraphics[width=\textwidth]{sourdough-stove}
\caption{A bread made over the stove without an oven.}%
\label{sourdough-stove}
\end{figure}
Only in 1857, the French microbiologist Louis Pasteur discovered
The biggest advancement of industrial breadmaking happened in \num{1857}.
The French microbiologist Louis Pasteur discovered
the process of alcoholic fermentation. He would prove that
yeast microorganisms are the reason for alcoholic fermentation
and not other chemical catalysts. What would then start is
what I~describe as the 150 lost years of bread making. In 1879
the first machines and centrifuges were developed to centrifuge
pure yeast. This yeast would be extracted from batches of sourdough.
and not other chemical catalysts. He continued with his research and
was the first person to isolate and grow pure yeast strains.
Soon later in \num{1868} in the Fleischmann brothers Charles
and Maximilian were the first to patent pure yeast strains
for bread making. The yeasts offered
were isolated from batches of sourdough. By \num{1879} the machinery was built
to multiply the yeast in large centrifuges~\cite{fleischmann+history}.
The pure yeast would prove to be excellent and turbocharged
at leavening bread doughs. What would previously take 10~hours
to leaven a bread dough could now be done within 1~hour.
The process became much more efficient. During World~War~II
the first packaged dry yeast was developed. This would ultimately
allow bakeries and home bakers to make bread much faster.
Thanks to pure yeast, building bread making machines was
possible. Provided you maintain the same temperature,
your yeast would always ferment exactly the same way.
The process became much more efficient. What ultimately made making large
batches of dough possible, was the invention of the electrical kneader. Rufus
Eastman, an American inventor, is often credited with an important advancement
in mixer technology. In \num{1885}, he received a patent for an electric mixer
with a mechanical hand-crank mechanism. This device was not as advanced or as
widely adopted as later electric mixers, but it was an early attempt to
mechanize mixing and kneading processes in the kitchen using electricity.
Eastman's invention represented an important step in the development of
electric mixers, but it wasn't as sophisticated or popular as later models
like the KitchenAid mixer. The KitchenAid mixer, introduced in \num{1919}, is
often recognized as one of the first widely successful electric mixers and
played a significant role in revolutionizing kitchen appliances for home
cooks~\cite{first+mixer}~\cite{kitchenaid+history}.
During World~War~II the first packaged dry yeast was developed. This would
ultimately allow bakeries and home bakers to make bread much faster and more
consistently. Thanks to pure yeast, building industrial bread making machines
was now possible. Provided you maintain the same temperature, same flour and
yeast strains fermentation became precisely reproducible. This ultimately lead
to the development of giga bakeries and flour blenders. The bakeries demanded
the same flour from year to year to bake bread in their machines. For this
reason, none of the supermarket flour you buy today is single origin. It is
always blended to achieve exactly the same product throughout the years.
Modern wheat, specifically the high-yielding and disease-resistant varieties
commonly grown today, began to be developed in the mid-20th century. This
period is often referred to as the \emph{Green Revolution.}
One of the key figures in this development was American scientist Norman
Borlaug, who is credited with breeding high-yield wheat varieties,
particularly dwarf wheat varieties, that were resistant to diseases and could
thrive in various environmental conditions. His work, which started in the
1940s and continued through the \num{1960}s, played a crucial role in
increasing wheat production worldwide and alleviating food
shortages~\cite{green+revolution}.
As fermentation
times sped up, the taste of the final bread would deteriorate.
@@ -168,7 +262,7 @@ of true nerds would continue making bread with sourdough.
Suddenly people started to talk more often about celiac disease
and the role of gluten. The disease isn't new; it has first
been described in 250 AD~\cite{coeliac+disease}. People
been described in \num{250}~AD~\cite{coeliac+disease}. People
would note how modern bread has much more gluten compared
to ancient bread. The bread in ancient times probably was much flatter.
The grains over time have been bred more and more towards containing a higher
@@ -208,8 +302,9 @@ During the California Gold Rush, French bakers brought the sourdough
culture to Northern America. A popular bread became the
San Francisco sourdough. It's characterized by its unique
tang (which was previously common for every bread). It
however remained more of a niche food. What really expedited
the comeback of sourdough was the 2020 COVID-19 pandemic.
however remained more of a niche food while industrial bread
was on the rise. What really expedited
the comeback of sourdough was the \num{2020} COVID-19 pandemic.
Flour and yeast became scarce in the supermarkets. While
flour returned yeast couldn't be found. People started
to look for alternatives and rediscovered the ancient

80
book/references.bib
View File

@@ -98,6 +98,75 @@
howpublished = {\url{https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6077754/}}
}
@article{fleischmann+history,
author = {Fleischmann History},
title = {History of Fleischmann's},
howpublished = {\url{https://www.fleischmannsyeast.com/our-history/}},
note = {Accessed: 2023-12-04}
}
@article{evans+mill,
author = {Jeremy Norman},
title = {Oliver Evans Builds the First Automated Flour Mill: Origins of the Integrated and Automated Factory},
howpublished = {\url{https://www.historyofinformation.com/detail.php?entryid=3567}},
note = {Accessed: 2023-12-04}
}
@article{first+mixer,
author = {United States Patent office},
title = {Eastman Mixer for cream, eggs and liquors},
howpublished = {\url{https://patents.google.com/patent/US330829}},
note = {Accessed: 2023-12-04}
}
@article{egypt+beer,
author = {Smithsonian Magazine},
title = {World’s Oldest Industrial-Scale Brewery Found in Egypt},
howpublished = {\url{https://www.smithsonianmag.com/smart-news/worlds-oldest-industrial-scale-brewery-found-egypt-180977026/}},
note = {Accessed: 2023-12-04}
}
@article{kitchenaid+history,
author = {KitchenAid},
title = {KitchenAid Brand History},
howpublished = {\url{https://www.kitchenaid.com/100year/history.html}},
note = {Accessed: 2023-12-04}
}
@article{aboriginal+grinding+stones,
author = {First Peoples - State Relations},
title = {Fact sheet: Aboriginal grinding stones},
howpublished = {\url{https://www.firstpeoplesrelations.vic.gov.au/fact-sheet-aboriginal-grinding-stones}},
note = {Accessed: 2023-12-04}
}
@book{history+mills,
title = {Archaeological Evidence for Early Water-Mills. An Interim Report},
journal = {History of Technology},
number = {10},
author = {Wikander, Örjan},
year = {1985},
pages = {151--179}
}
@book{mills+scandinavia,
title = {Waterwheels and Windmills: Five machines that changed the world},
author = {Mark, Denny},
year = {2007},
pages = {36}
}
@article{green+revolution,
author = {Borlaug, Norman},
title = {Contributions of conventional plant breeding to food production},
journal = {Science},
volume = {219},
number = {4585},
pages = {689-693},
year = {1983},
doi = {10.1126/science.219.4585.689}
}
@article{switzerland+bread,
author = {Pasquale Catzeddu},
title = {Flour and Breads and their Fortification in Health and Disease Prevention},
@@ -105,7 +174,7 @@
year = {2011}
}
@book{Yong_2017,
@book{Yong+2017,
place = {London},
title = {I contain multitudes: The microbes within US and a grander view of life},
publisher = {Vintage},
@@ -114,6 +183,15 @@
pages = {5--9}
}
@book{Yong+2017+Leeuwen,
place = {London},
title = {I contain multitudes: The microbes within US and a grander view of life},
publisher = {Vintage},
author = {Yong, Ed},
year = {2017},
pages = {39}
}
@article{egyptian+bread,
title = {Investigation of ancient Egyptian baking and brewing methods by correlative microscopy},
volume = {273},