SC - Must (was

[Decker, Terry D.]

> Must is the unfermented grape/fruit preparation.  The yeast is added to
> the must to create wine.  The addition to bread would add wild yeast in
> small amounts, acidity (pH), flavor, and some level of astringency based
> on the amount of tannin in the grape skins.  
> 
> This may have been a leavening by some definition of 'must' of which I am
> not aware.....in that case, please educate me so I can properly repent and
> attone for my lack of knowledge :o)
> 
> niccolo difrancesco
>  
> 
The precise definition is "the unfermented or fermenting juice expressed
from fruit, especially grapes."  You do not need to add yeast to induce
fermentation as there is normally enough yeast on the skins to induce
fermentation if you crush the grapes.  Roman bakers used fermenting grape
must to leaven breads .

Bear
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