Human Saliva and San Francisco Sourdough

Is human saliva capable of influencing the microbiology of San Francisco Sourdough?

Could someone with experience in microbiology assist with summarising this paper?

Thank You


Please click on the link above to open the paper for discussion

This paper is a PDF and is 1.7MB in size


Graham, this is about beer but there seems to be some saliva in it Graham, makes my mouth water!

[url][/url]In Ecuador they ferment corn liqour by masticating in the mouth and spitting it into the mother bowl where the rest of this liquid ferments, it's called chicha;I never have had it myself but it comes down from pre-colombian day's, now that has to be some interesting juice!


Yes I have used yoghurt in the dough, but not as an additive to sourdough.
There are some sourdoughs that are fed milk and are supposedly the one and all to make panettone. However I am not fond of them and prefer a normal well fed and eager wheat sourdough to the milk versions.

What about using some pro biotic yoghurts that are very fasionable these days. Has any one tried adding it to a dough?

Black Dog

I don?t find anything in our salivary glands that can improve flavor of the bread.
What ever supposed improving effect in bread is a personal opinion of the individual that claim so but its a scientific consensus.

Thanks chembake.

Is there something present in the saliva derived LB organisms that add flavour characteristics to San Francisco Sourdough that are unique to SF Sourdough?


In a nut shell the paper describes the ubiquitous presence of LB in the human body ..But what is considered as present in the human saliva cannot be construed as the most effective species to be used for sourdough cultures.


Spitting on the flour water mixture does not guarantee it will provide you a viable culture that you can use for sourdough bread preparation .....but only a possibility of putting various LB organisms which may or may not be useful for breadmaking


Well I think what contributes more from the human saliva is the amylase which deconstructs the starch. That was used in the "old" days when mashing the grains to make wort for beer.

I don't think any of the microorganisms in the human saliva can contribute positively to sourdough and I doubt any would survive the acidity, but you never know...

I so wish I hadn't clicked on this thread.. :)

I thought of coughing in my starter to see if that had any effect.