[Sca-cooks] yeast reservoirs?

Stefan li Rous StefanliRous at austin.rr.com
Thu May 3 19:22:27 PDT 2007

In the thread on pretzels, Master Cariadoc mentioned:

<<< Note 3: The recipe is for a leavened bread, but
no leavening is mentioned. My guess is that it is
using either sourdough or a kneading trough with
its own yeast culture. I used sourdough. >>>

Interesting point about the impregnated kneading trough and a good  
thing to keep in mind when wondering if a bread is leavened or not.

Anybody ever used one of these kneading troughs or something similar,  
long enough that it might become a reservoir for some yeast and then  
found that the new dough would pick up enough yeast from the trough  
that it would affect the dough?

THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****

More information about the Sca-cooks mailing list