01-25-2014, 01:34 PM
Yes, that's true, but it takes time for the natural yeast to get established. When I made Pliny's grape juice bread it took five days before I had bubbles.
Here's something else I've wondered about, though. Modern flour is heavily processed, but perhaps Roman-style coarsely ground flour is more conducive to natural yeast growth. If this is the case, then the starter dough probably didn't have to sit as long as we need to do it in the modern era.
Here's something else I've wondered about, though. Modern flour is heavily processed, but perhaps Roman-style coarsely ground flour is more conducive to natural yeast growth. If this is the case, then the starter dough probably didn't have to sit as long as we need to do it in the modern era.
David J. Cord
www.davidcord.com
www.davidcord.com
