[Sca-cooks] yeast reservoirs?

[Stefan li Rous]

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
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