Quote:
Originally Posted by lilmizcheezcake
Hi again Bruce-
Thank you for the bread books. When you say you are interested in distributing copies how much would that cost?
That is really interesting, that there are two different types of leaven bread. So I am guessing one gets its yeast in the mixing and doesn’t have any yeast added? That would be the natural leavened bread. Have you tried the natural leavened bread?
Lil Miz
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Lil Miz,
Presently I'm talking to the widow of the co-author of that book to find out what I can do.
It appears that the publisher of the book has no funds to get the book reprinted, so I'm interested in either putting the book in a pdf file and having it sold online or maybe just providing the book online for free, but I would need the publisher's permission before doing any of those things.
All breads that rise need (natural agents) fungi like yeasts and molds or (chemical agents) baking soda to produce the gas that causes flour to expand.
Natural leavened breads can be made without flour based starters like chef, desem, and sourdough using fermented agents like fruit, vegetables and grains, as well as seasonings like soy sauce and miso and also just from mixing the flour with water and salt.
Once the dough has expanded and fermented enough to have become innoculated with the yeasts and/or molds, a piece can be broken off to keep and cultivate for future batches of bread and this piece can be the beginning of your sourdough culture.
Otherwise, one can continue baking breads using first generation fermented materials (ferment a food, and mix with or use a fermented food as the agent to start leavening a batch of dough).
I have baked breads using just a fermented food such as miso, fermented brown rice, or amasake and I have also made starter cultures and developed them through the continued bread baking process.
Do you understand the difference, now?
Thank you, very much.
Bruce Paine