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
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