On Fri, 14 Oct 2005 17:15:23 -0400, Greg
> wrote:

>For empirical evidence, try making Reinhart's (yeasted) pain à
>l'ancienne with and without the initial stage cold.
>
>Now sourdough fermentation MAY be a more natural biological partner with
>saccharification in flour than yeast fermentation is. Nevertheless, I
>see no particular reason to expect the temperature-dependence of
>sourdough fermentation and saccharification to be identical.
>
>See also the thread about gluten degradation etc.
>
>Greg
>
>--
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Hi Greg,

I have experimented with that pain a l'ancienne (which BTW
probably should be called pain moderne <g>) as sourdough. It
is wonderful.

When I do it, I put flour in the freezer before mixing!

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."