"unyeasted bread"

[Michael Lichten]

In article
<Pine.BSD.3.91.951224205324.19719A-100000-100000-100000-100000 at astro.ocis.temple.edu>,
Ben Levin <benjinsl at astro.ocis.temple.edu> wrote:

> I hope someone out there can answer this:
> 
>  What causes unyeasted breads to rise?  I was under the impression it was 
> bacteria but recently somebody suggested that it may actually rise by the 
> action of wild yeast.  This unyeasted bread is made,  in short,  by 
> mixing flour and water (and some salt) and letting it sit in a warm place 
> for ~24hrs.  After this period the bread is treated much like any other 
> bread.
>  Any ideas?
> 
> Ben
> benjinsl at astro.ocis.temple.edu

Well Ben, hate to disappoint you but it's usually yeast.  Kind of amusing,
actually, my local food coop sells them as "yeast-free" and I've never had
the heart to disillusion them.  I don't know what yeast it is.

-- 
Michael Lichten
lichten at helix.nih.gov