Re: [london.food] Bread Maker

[prev] [thread] [next] [lurker] [Date index for 2007/03/06]

From: Kake L Pugh
Subject: Re: [london.food] Bread Maker
Date: 11:13 on 06 Mar 2007
On Tue 06 Mar 2007, Jakob Whitfield <jakob.whitfield@xxxxx.xxx> wrote:
> Is this true? I thought that once a sourdough culture was hardy and
> established enough to survive freezing/drying, it was stong enough to
> fight off the local yeasts, as the environment it produced (acidity
> etc.) was specific to its components.

Well maybe I've got it wrong then.

It should be easy enough to test; get some foreign culture, revive it,
freeze half, keep the other one going for a while, then thaw and
revive your frozen one, make bread with both, and do a blind testing.

Kake
There's stuff above here

Generated at 00:00 on 08 Mar 2007 by mariachi 0.52