Guest guest Posted April 10, 2002 Report Share Posted April 10, 2002 Snip <<<< The yeast-free variety of bread is also more nutritious. The long proofing time breaks down the bran of the grain, releasing valuable minerals which are dissolved in the rich dough, hence producing a healthful and tasty bread. >>>>>> I still have a hard time understanding this sourdough thing vs. bakers yeast. I read your post and correct me if I'm wrong, but is there anything wrong with the yeast in and of itself? In the snip above for example, the problem with bakers yeast is, it doesn't allow enough time for the phytates to be broken down thus releasing the minerals. Some folks have said bakers yeast contributes to candida, but if the yeast is killed during baking regardless of whether it's sourdough or bakers yeast, how can dead yeast cause a problem? Or be of any benefit for that matter? We drink raw milk vs. pasteurized to keep the organisms alive for our benefit. The only way to keep the bread organisms alive would be to eat raw dough. I bake my bread at 350 deg for at about thirty minutes. I'm sure it's dead as a doornail. Snip <<<<150 years ago, microbiological science isolated and cultured one particular yeast, the special Saccharamyces cerevisae, commonly known as bakers yeast. >>> Exactly how is this bakers yeast " unnatural " ? If we've isolated particular strains of bacteria for culturing milk (yogurt for example), what's wrong with isolating a particular type of yeast and using it? How are these little critters in bakers yeast actually different than the ones found in sourdough? I am wondering if it's the QUANTITY of yeast that's added to dough that's the problem, not the actual physical makeup of the yeast?? Carmen Quote Link to comment Share on other sites More sharing options...
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