[Sca-cooks] Sca-cooks Digest, Vol 13, Issue 10

Harry Bilings humble_archer at hotmail.com
Sun May 6 17:37:45 PDT 2007

I would guess yeast. Crackers tend to use soda or baking power.

humble archer
Ravens Fort Ansteorra

>Talking about yeast a friend ate bread in my house recently and his
>stomach became quite upset.  He asked for alka seltzer. I didn't have
>any to his distress. Later trying to clarify the problem he said can eat
>crackers but not bread. Of course he's not the type to go to doctor to
>find out what it is in bread that upsets him. Being a member of our
>group I am afraid of ingredients I could put in food that might upset
>his tummy. Any clues as to what bread has and crackers do not?

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