>How about: baker's yeast is S. cerevisiae, and it does not belong in
>sourdough.

Just like what I mentioned in earlier post....
That S cereviseae can exist in sourdough cultures ....most popularly
in many French levain culture as proven by the study...but its not
necessarily the same yeast that bakers add but a wild form of S.
cereviseae which has better tolerance to lower pH than normal bakers
yeast.

>Roy, here is some ammunition for your long technical quotes:
Thanks dick ...but .....I had already fired my guns <g>... but don't
worry
When its time to reload .....I will see to it if that type of
'separate loading shell' is compatible with my guns and how much
powder charge do I have to load with it.<g>
Roy