Homestead mailing list

["Toni Hawryluk" <tonihawr AT msn.com>]

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 ??