Re: Cook's Magazine discovers Lactobacillus

[Guest guest]

thanks Heidi. . .I did sign up!!

Sheryl

Heidi Schuppenhauer <heidis@...> wrote:

http://www.cooksillustrated.com

The Science of the Slow Rise

During the development of our Yeasted Waffles (March/April 2004), we

discovered that leaving the batter to rise overnight in the

refrigerator (rather than at room temperature) improved the flavor.

The reason? At low temperatures a group of bacteria collectively

called lactobacilli are at a competitive advantage. These are the

same organisms that put the " sour " in pickles, sour cream, and even

sourdough bread. So the next time you are using yeast and want to

deepen the flavor, try a long, slow rise at cool temperatures.

You can sign up for their newsletter for free cooking tips.

They really have some good ideas ... that is where I learned

how to cook hash browns.

-- Heidi