[Sca-cooks] citations on sour dough from the OED

[Chris Stanifer]

--- Jadwiga Zajaczkowa / Jenne Heise <jenne at fiedlerfamily.net> wrote:

> In other words, the YEAST and the yeast qualities (fermentum) are the 
> important parts. :)


Bzzzt.... I'm sorry, the answer is 'Bacteria', and not 'Yeast'.  Thank you for playing.  If this
were the case, then any dough at all could be termed 'sourdough'.  Unfortunately for you, this is
not the case.

William de Grandfort

=====
Through teeth of sharks, the Autumn barks.....and Winter squarely bites me.


	
		
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