Roy wrote:

> I am not sure what you mean by non sourdough leavenig.... it is by
> physical or chemical means ?
> If its still related to fermenation then its still microbial in origin
> and we can relate that to sourdough.

The two examples already mentioned are porridge (scalded flour) and lees
of beer/wine. Of course they are RELATED to sourdough, but isn't using
lees of beer even more closely related to today's commercial yeast?

Greg

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