Quote:
Originally Posted by redpoint5
Is that how sourdough is made?
|
There must be something to it. In some class I had long ago, the instructor told us about a famous sourdough baker in the San Francisco area.
Local health department officers showed up at the business, and forced them ,under penalty of fines and or their business license, to 'sanitize' the entire premises. Which they did. And in the process, killed off whatever was responsible for their famous bread. They never recovered.
I think it's the same for cheeses, where some 'mother' is always maintained in storage and makes it into every new batch.
A noodle shop in Tokyo has a 'pot' which is always added to, and never cleaned. And this one pot has been continuously producing noodles for over the past 150-years.
The Yanomami Indian tribe in the Amazon use their saliva ( pre-digestive enzymes ) to ferment their ritual, ceremonial alcoholic beverage.
Fun with bugs!