and not the green kind although I suppose I could make it green if I wanted to...anyways i'm baking a crap-ton of tasty bread and cultivating some wild yeasts did you know that the commercially available yeast is a single strain (called a monoculture) that is cultivated on a massive scale and that this specific strain of yeast can be traced to the Nile river basin. There's also some hypothesis that some of the wheat sensitive people out there arent really sensitive to the wheat but are sensitive to the commercial strain of yeast.
ye gods I've been busy
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