[Homestead] Bread Addendum

Toni Hawryluk tonihawr at msn.com
Tue Oct 5 12:38:41 EDT 2004


Denise wrote :
> ... "traps" apply only to a not very good method of sourdough propagation, ie. liquid on the counter. 

"...liquid on the counter ..." "without refrigeration"
is the way I read your post - is this right ? because
that's what I'd *like* ... not necessarily what I
will settle for ...

> I take that back, it is good for pancakes but not for bread.  But most people don't actually want real whole
grain sourdough bread anyway, so there ya go!  

But I do - only I don't want to invest years
in the process of producing it - I'll soon be
70 and sourdough-including-refrigeration is
no longer at the top of my list of priorities.

> ...Anyway, a real fermented sourdough bread has many advantages over a regular yeast leavened
bread, including the presence of good bacteria, more bio-availability (pre-digested iow), not having the single strain yeast the big business yeast makers have isolated and many people have become sensitized to, etc.

Exactly ! but does the last paragraph above
*depend* on refrigeration to keep the 'ferment'
free of invading bacteria - once I have
achieved a 'result' I want to duplicate ??



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