[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?
Thanks,
Stefan
--------
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 ****
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