Re: [] Bread Maker

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From: Kake L Pugh
Subject: Re: [] Bread Maker
Date: 11:13 on 06 Mar 2007
On Tue 06 Mar 2007, Jakob Whitfield <> wrote:
> Is this true? I thought that once a sourdough culture was hardy and
> established enough to survive freezing/drying, it was stong enough to
> fight off the local yeasts, as the environment it produced (acidity
> etc.) was specific to its components.

Well maybe I've got it wrong then.

It should be easy enough to test; get some foreign culture, revive it,
freeze half, keep the other one going for a while, then thaw and
revive your frozen one, make bread with both, and do a blind testing.


There's stuff above here

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