SC - non-digest version

[Seton1355@aol.com]

> >Why all the yeast if there's no time
> >to rise?
> 
> I've wondered if, in the original of such recipes, it is actually serving
> a
> nutritional purpose. Think of it as a useful residue from beer making.
> Lots
> of vitamins as I remember.
> 
> 
> David/Cariadoc
> http://www.best.com/~ddfr/
> 
Even without allowing the dough to rise, there will normally be some
aeration and lightening of the dough during the start of the baking process.
Think of it as the period equivalent of weak baking powder.

Bear
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