<Pine.BSD.3.91.951224205324.19719A-100000-100000-100000-100000 at astro.ocis.temple.edu>,
Ben Levin <benjinsl at astro.ocis.temple.edu> wrote:
> 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
> Any ideas?
>benjinsl at astro.ocis.temple.edu
Well Ben, hate to disappoint you but it's usually yeast. Kind of amusing,
actually, my local food coop sells them as "yeast-free" and I've never had
the heart to disillusion them. I don't know what yeast it is.
lichten at helix.nih.gov