Traditionally used by mesoamerican peoples to leaven masa, tequezquite is relatively unknown to most macrobiotic people.
Also useful for leavening cornbread, it might be the ticket for your summer/hot climate corn cooking.
I mentioned it recently at another discussion group
(
http://groups.yahoo.com/group/macro/message/6488 ) and I'm interested in finding a source as well as more information on it.
What do you know?
Thank you, very much.
Bruce Paine