"Wcsjohn" > wrote in message =
...

> >Wcsjohn wrote:
> >>... secondly, I like the flavour produced by a no-yeast, Gossellin =
style

> The important thing about the Gosselllin techique is that there is as =
little
> fermentation as possible during the fridge rest.

What is it with the "l"s? 2? 3? Try one "l" (Gosselin) in a search:

http://www.bread-bakers.com/archives...s/v103n006.txt

See item #009.

---
DickA