"Dick Adams" > wrote in message
...

"Dick Adams" > wrote in message
...

> Culturing at temperature over 90°F. causes the lactobacteria to drop out.

Nope, it causes the yeast to drop out. That has been recommended as a way
to make starter/dough very sour.

--
-d.

I thought that's what you meant. I make beer, so am always careful about
temperature and yeast when there's a 5-gallon batch at stake. Beer yeast is
particularly sensitive to temperature because it's bred for slow
fermentation. I also sometimes make beer bread using homebrew with live
yeast, just (unpasteurized) homebrew, flour, and salt. It's also a slow
rise process, producing decent flavor and texture and not sour at all. It
would probably make better bread, but worse beer, without the hops.