[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.
>_
>
More information about the Homestead
mailing list