[Homestead] Bread Addendum

Tvoivozhd tvoivozd at infionline.net
Tue Oct 5 18:48:24 EDT 2004


Toni Hawryluk wrote:

>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 ??
>  
>

tvoivozhd---Denise is getting old and set in her ways---take the advice 
of a relatively young man to keep your sourdough bubbling in a warm 
place---and keep a couple samples in bottles in the refrigerator to 
rebuild the bubbly if it goes bad for any reason.

>_
>





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