"Dick Adams" > wrote in message
news:vmqvg.46$Xf.10@trndny05...

....
Yeasts are facultative aerobes, meaning that they can switch, under
certain conditions, from anaerobic metabolism to aerobic. However,
it is quite likely that dough and starter fermentations are
anaerobic,
[Agreed, except that I'm not convinced that the dough portion of the
process is anaerobic--maybe, but I'm not certain.]

and that stirring effectively speeds fermentation by repositioning
the yeast
cells with respect to their nutrients, which are depleted in their
nearness
by their metabolic activities.
[Yep. While I've not used the "aeration" method myself, yet. I'm
certain that Reinhardt is telling it as he sees it. His
"leuconostoc" approach seems to have some merit...as I seem to
recall being bit by that same thing. With a bit of success I may
get a chance to test that theory in the next few weeks...]

....
I have several (more than 6) times seen the false coming-to-life of
reactivating
dry cultures mentioned by the subject author. Somewhere at r.f.s. I
have
reported on that. It is my experience that there is no possibility
of recovery
from it, other than back to square one. Possibly, as the author
suggests, a
specific microorganism, e.g. * leuconostoc*, can be implicated.
[Yep. Same here. What I don't know for certain is would they have
"recovered" if I had waited long enough. Mostly I get mad and ditch
the lot when it doesn't work right.]

I get depressed by statements like "yeasts need air to breathe", and
"yeasts
love oxygen" as such statements imply microbiolical ignorance.
[10-4 that. I was thinking it...but have learned that many reading
here would rather bask in ignorance then have the foundations of
their "beliefs" shaken by facts...<big sigh>.

Good post, Dicky.

[L8r all,
Dusty - posting from Everett, Wa. at the moment...]