Sourdough from Candida?

[Alex]

http://mashable.com/2015/11/23/blogger-bread-vagina-yeast/?utm_cid=mash-com-fb-main-link#DuO8lvq8paq5

Blog post: https://stavvers.wordpress.com/2015/11/23/im-making-sourdough-with-my-vaginal-yeast/

I'm sorry for this first off. The idea is pretty off-putting. BUT SCIENCE! I'm curious if anyone more knowledgeable than me can chime in here.

Is this even possible? I know we generally use Saccharomyces to do this stuff so Candida doesn't seem like my first choice but I'm not sure if Candida doesn't have similar functionality.

Is it only working (according to her) because she got a cocktail of yeast in the process? I know yeast are everywhere especially Saccharomyces which is why if you toss something like fresh grapes into a vat and smash them up you'll likely get some alcohol production. Is this only "working" because she lucked out and got some better strains in her swab?

I looked up Candida Albicans's fermentation pathway and it seems very similar to that of Saccharomyces. That left me more confused. Lol

Anyone have any thoughts as to whether or not she's being authentic (scientific discourse)? Could this work?

Again, sorry.

Thanks for reading,
Alex

[Cathal (Phone)]

Properties needed for bread cultures:

* Lots of gas under brewing conditions
* Little protease activity
* Not toxic
* Not offputting

If any candida species fit those criteria, then sure! For that matter, any bacteria that fit those can be used to make bread, as is likely the case in many sourdoughs.

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Sent from my Android device with K-9 Mail. Please excuse my brevity.

[Brian Degger]

Sourdough from salty clostridium anyone? Yes, people do it, and have for generations 

http://www.popsci.com/article/science/clostridium-it-can-kill-you-or-it-can-make-you-bread (quoted below)

I've recently come across a fringe fermentation method that, unlike the breads and brews and yogurts and pickles and misos we know and love, isn't run by the usual benign microbes. The engine behind this fermentation method isClostridium perfringens, a close relative of bacteria that cause botulism, tetanus, and food poisoning. It can eat flesh. It gives gas gangrene its name by causing putrefying flesh wounds that bubble and foam with flammable hydrogen. And it can make something surprisingly delicate and tasty.

As befits a nasty pathogen, Clostridium perfringens grows aggressively. Its cells can divide every ten minutes, a handful turning into trillions of hydrogen makers overnight. That hydrogen gas can leaven dough just as yeast-generated carbon dioxide does. The result is something known as "salt-rising bread." A century ago, a scientist went so far as to bake bread leavened with Clostridium perfringens drawn from an infected wound, in what the West Virginia Medical Journal called "perhaps the most macabre experiment in culinary history."

And so I present to you an all-you-can-eat story not about the limits of stomach capacity, but about the far shores of edibility.

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Brian Degger

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[Alex]

That's amazing!! Thanks for the information Brian!

Alex

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[Dennis Oleksyuk]

It would be great to see her culturing some fungus out of her dough and prove using metagenomic analysis that it is Candida albicans. Or if she at least did a control by separating the mix into two equal parts and only dildo dipped one of them.

Because without such proof it seems like a usual attention grab using combination of scientific terminology and topics which evoke strong emotions.

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[Alex]

Right? I'm in full agreement I want to see that it's actually a product of the action and not an accident lol sourdough starters can be created just by leaving the ingredients sit somewhere mixed up. How do we know she didn't just do that?

Also, I was disturbed when I started this sentence from your email: "It would be great to see her culturing some fungus out of her..."

Alex

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