Dusty wrote:

>Samartha Deva wrote:
>...
>
>
>>Well, first of all, the rise is not coming alone from the yeasts with
>>sourdough - somewhere it was written that up to 50 % of the CO2 can be
>>coming from the LB's - or something to that extent.
>>
>>
>Huh? You got a cite for this, Samartha? I've never read that the LB's
>generated CO2. As far as I know, they make cycloheximides, not gas...
>
>
It's been referenced here MANY times. I believe that "Bread Builders",
"Classic Sourdoughs From Antiquity", and Dr. Gaenzle have all commented
upon it. Either Dr. Gaenzle or "Bread Builders" made reference to an
experiment done using a pure lactobacillus culture with no yeast. It
rose, but not as much as a true sourdough culture.

However, my dim memory suggests that the source indicated less gas from
the bacteria than Samartha suggested.

A quick look at the google archives turned this up, from 1997:
*http://tinyurl.com/5zkkg*

You can of course go to
http://groups-beta.google.com/group/rec.food.sourdough
and look for "bacteria produce gas" and find lots and lots of
information, much of it with citations.

Mike