Anyone know what salt-tolerant bacterial species are in corn meal and on potatoes that are responsible for "rising" in salt rising bread? Direct response to quill at comet.net would be appreciated. Thanks, Jim S. James A. Sullivan CELLS alive! (http://comet.net/quill) Quill Graphics 1224 W. Main Street, Suite 606 Charlottesville, VA 22903 USA (804) 296-8994