I hope someone out there can answer this:
What causes unyeasted breads to rise? I was under the impression it was
bacteria but recently somebody suggested that it may actually rise by the
action of wild yeast. This unyeasted bread is made, in short, by
mixing flour and water (and some salt) and letting it sit in a warm place
for ~24hrs. After this period the bread is treated much like any other
bread.
Any ideas?
Ben
benjinsl at astro.ocis.temple.edu
