Date:   5/15/2012 8:09:10 PM ( 13 y ago)
Hits:   2,761
URL:   https://www.curezone.org/forums/fm.asp?i=1940474

Lots of Ancient tricks to lower the carb content of bread.

Fermenting is the key to everything inedible.
Old cultures used to use yeasts that worked very slowly, those depended on other bacteria to first create the seeding needed. Like Yogurt starter..

I talked a lot about the uproar in Paris when the UN Bleach crowd came to kill bread cultures in use for nearly a thousand years.

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Used to be 18-24 hr yeast now its done in 6 minutes.
-- Monsatan
 

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